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Gado gado with tofu
Gado gado with tofu
837kcal Per person
32g Protein
78g Carbs
44g Fat
17g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 3 ounces tofu (84 g)
- 1 cup green beans (frozen) (126 g)
- 1 egg
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon honey (20 g)
- 1 ½ tablespoon soy sauce (23 ml)
- 2 tablespoons water (30 ml)
- ½ cucumber
- 1 clove garlic (5 g)
- 1 tablespoon peanut butter (20 g)
- ½ tablespoon red curry paste (10 g)
- 1 ½ fluid ounce coconut milk (45 ml)
Preparing this recipe
- Wash the sweet potato and cut into half slices.
- Drain the tofu well, squeeze out some of the liquid and cut the tofu into cubes.
- Bring two pots of water to a boil. In one pot, cook the green beans and egg for about 8 minutes until done. In the other pot, cook the sweet potato for about 10 minutes until tender.
- Heat the oil in a pan and fry the tofu. After 2 minutes, add honey and half of the soy sauce. Continue frying the tofu for another 4 minutes until golden brown.
- Slice the cucumber. Crush the garlic clove. Peel the egg and cut it in half.
- In a small bowl, make a sauce from the peanut butter, curry paste, garlic, coconut milk, the rest of the soy sauce and water. Stir well.
- Arrange the vegetables, tofu, sweet potato and egg on a plate. Serve this gado gado with the peanut sauce in a separate bowl. Season to taste with pepper.
Tip van FitChef
1. Add some radishes and/or lime juice for extra flavor.
2. This gado gado is also delicious with some bean sprouts. Pour boiling water over the bean sprouts and rinse with cold water.
