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 Lite 5 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