Gado Gado Salad with Tofu and Peanut Satay Sauce

Gado Gado Salad with Tofu and Peanut Satay Sauce

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 14, 2018.

Cook the eggs earlier in the day to make this super quick. You can gently warm the sauce if you prefer it hot. If you prefer, use spray oil instead of liquid.



  • 400g red kumara, diced 2cm
  • ½ bag green beans, trimmed
  • 1 Lebanese cucumber, cut in half and thinly sliced
  • 1 baby bok choy, thinly sliced
  • 2 radishes, cut in half and thinly sliced
  • 100g mung bean sprouts
  • 1 pear, thinly sliced


  • 4 eggs


  • 275g firm tofu
  • ½ pack curry powder


  • 1 pack peanut satay sauce
  • ½ bunch, chopped coriander
  • ½ lemon, cut into wedges


  1. Bring a small pot of water to the boil.
  2. Prep & cook salad. Place kumara and a pinch of salt in a medium pot. Cover with hot water and bring to the boil. Once boiling, cook for about 8 minutes. Add beans and cook for a further 1 minute, until beans and kumara are just tender. Drain.
  3. Cook eggs. Cook eggs in pot of boiling water for 6-7 minutes for soft boiled (cook for 11-12 minutes for hard boiled). Drain, rinse under cold water for about 2 minutes to 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 2 tsp of oil in a large, non-stick fry-pan on mediumhigh heat. Add tofu and cook for 6-7 minutes, tossing occasionally, until golden.
  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 1581 kj
378 kcal
Protein 17.7g
Carbohydrate 37.5g
Fat 16.3g