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20 • minutes
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Gado Gado

2.5/5 (2)


  • For the Salad
  • tick1 pack of organic tofu - sliced (we love Bean Supreme)
  • tick2 eggs - soft boiled (we love Woodland)
  • tickA handful spinach leaves (we love The Fresh Grower)
  • tick1 carrot - julienned
  • tickA handful bean sprouts
  • tickA handful green beans, sliced
  • tick½ cucumber - sliced
  • tick6 potatoes - boiled and cubed (we love Wilcox)
  • For the peanut sauce
  • tick1 tsp Chantal Organics Classic Crunchy Peanut Butter
  • tick1 tsp soy sauce (we love Lee Kum Kee)
  • tick1 tsp honey (we love Airborne)
  • tick1 clove garlic - minced
  • tick1 red chilli - chopped finely
  • tick1 lime - juiced and zest grated
  • tick½ can Chantal Organics Coconut Milk


  • Step 1.

    Deep fry the tofu in medium hot vegetable oil until golden and crispy.

  • Step 2.

    In a bowl, mix together all of the peanut sauce ingredients

  • Step 3.

    In a large bowl, combine spinach, potatoes, bean sprouts, carrot, green beans, cucumber and drizzle with peanut sauce and fold to combine. Arrange the tofu, boiled egg and some extra vegetables attractively on top. Serve with some more sauce.

  • Step 4.


Chantal Organics Products used

Coconut Milk
Classic Crunchy Peanut Butter

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2.5/5 (2)

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