Indonesian Gado-Gado Salad

Ingredients

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Cabbage

  Savoy, raw

  1 cup, shredded or 70g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Spinach

  Raw

  1 cup or 30g

• Green beans

  Snap beans, raw

  ½ cup, pieces or 50g

• Broccoli

  Raw

  1 stalk or 151g

• Tofu

  Raw, firm, prepared with calcium sulfate

  100g

• Rice noodles

  Dry

  100g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Limes

  Raw

  ½ fruit or 34g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Rice wine vinegar

  2 tbsp or 30g

• Brown sugar

  2 tsp packed or 9g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Peanut butter

  Chunk style, without salt

  ½ cup or 129g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¼ cup or 60g

• Water

  Plain, clean water

  50g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Maple syrups

  1 tsp or 7g

• Lime juice

  Raw

  1 ½ tbsp or 23g

Directions

1. In a mixing bowl, mix the ingredients for tofu marinade together. Cut tofu into triangles (or cubes) and place tofu in the marinade, turn it over at least once. The longer it marinades the better. Set the oven to 180º C / 360º F. Place marinated tofu cubes on a paper-lined baking tray and bake for 25 mins, flipping the cubes once with a pair of tongs 15 mins in. Prepare rice noodles according to the instructions on the packet. Heat up 1 tbsp of oil in a wok or a large frying pan. Stir fry broccoli florets and then add sliced beans for the last 30 seconds. You can also blanch them if you prefer. If your peanut butter has gone lumpy, add a few splashes of hot water to it and keep on stirring to get a smooth consistency back. Add coconut milk, soy sauce and enough water (I added ¼ cup / 60 ml of water in total) to achieve the consistency you like. Season with the remaining ingredients and warm it up gently before serving. Assemble all veg, vermicelli and tofu on two plates, serve with a warm peanut sauce, a wedge of lime, sprinkle of fresh coriander and some chilli slices if you like it spicy.