Gado-Gado with Tofu and Peanut Sauce
- 45 min
- β β¬3.70
- 2 servings
- Easy
firm tofu, broccoli, and white cabbage: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- peanuts
- gluten
- sesame
Equipment
- stove
Prepare
Cut potatoes
Cut potatoes, broccoli, carrot, cucumber and firm tofu into bite-size pieces.
Cook
Cut white cabbage into fine shreds
Cut white cabbage into fine shreds. Cut garlic finely.
Boil the potatoes for 8 minutes
Boil the potatoes for 8 minutes; Add the carrot and cabbage for 4 minutes, then add the broccoli only for the final 4 minutes Drain everything so the broccoli stays crisp-tender.
Brown firm tofu
Heat rapeseed oil and cook firm tofu over medium heat for 8 minutes, stirring regularly. Add sesame seeds and stir for 1 more minute.
Whisk peanut butter
Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic and tap water until smooth.
Divide potatoes
Divide potatoes, broccoli, white cabbage, carrot, cucumber and firm tofu between the serving plates.
Finish
Serve with peanut butter
Serve with peanut butter; Finish with sesame seeds Serve hot.
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