Gado Gado Salad with Tofu and Peanut Satay Sauce

Gado Gado Salad with Tofu and Peanut Satay Sauce

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 14, 2018.

Cook the egg earlier in the day to make this super quick. If you prefer, use spray oil instead of liquid.



  • 50g red kumara, diced 2cm
  • ½ bag green beans, trimmed
  • ½ Lebanese cucumber, cut in half and thinly sliced
  • ¼ bag slaw
  • 1 radish, cut in half and thinly sliced
  • ¼ pear, thinly sliced


  • 1 egg


  • ½ pack firm tofu
  • 1 pack curry powder


  • 1 pack peanut satay sauce
  • ½ bunch coriander, chopped
  • ¼ lemon


  1. Bring a small pot of water to the boil (for egg).
  2. Prep & cook salad. Place kumara and a pinch of salt in a small pot. Cover with warm water and bring to the boil on high heat. Once boiling, cook for about 7 minutes. Add green beans and cook for a further 1 minute, until beans and kumara are just tender. Drain.
  3. Cook egg. Cook egg in small pot of boiling water for 6-7 minutes for soft boiled (cook for 10-12 minutes for hard boiled). Drain, rinse under cold water for 2 minutes until cool, then peel. Cut in half and season.
  4. Prep & cook tofu. Pat tofu dry and cut into 1cm cubes. Toss with curry powder and season. Heat ½ tsp oil in a small, non-stick fry-pan on mediumhigh heat. Add tofu and cook for 4-5 minutes, tossing, until golden all over.
  5. Prep coriander & lemon.
  6. Serve salad ingredients into bowls, then top with tofu and eggs. Finish with peanut sauce, coriander and a squeeze of lemon.

Nutritional Information

Energy 1742 kj
416 kcal
Protein 24.6g
Carbohydrate 30.7g
Fat 19.6g