Gado Gado

Serves 2
Time 45 minutes


100g cabbage, thinly sliced

100g bean sprouts

100g cucumber

150g lettuce

3 eggs, boiled

100g potatoes, boiled

100g tempeh, fried

100g firm tofu, fried


For the peanut sauce

1 tbsp extra virgin olive oil 

1 tbsp peanut oil

1 red onion, finely chopped

2 garlic cloves, microplaned 

2 red chillies

⅔ cup peanut butter

¼ cup sweet soy

cup coconut cream

1 tsp coconut sugar 

1 tbsp lemon juice

1/2 tsp salt 

2 tbsp fresh coriander, chopped


To serve

Fried Shallots


In a medium saucepan boil potatoes for 20-25 minutes or until tender. 

Add boiled eggs after 10 minutes and use a spider to remove after 10-12 minutes. 

Using a steamer steam the cabbage and bean sprouts until wilted, if you prefer you can serve them raw.

In a frying pan fry the tofu and tempeh in extra virgin olive oil. 

For the peanut sauce sauté onion, garlic and chilies with extra virgin olive oil. Add peanut butter, sweet soy, coconut sugar, coconut cream, lemon, salt and coriander. 

Choose a serving plate and arrange vegetables, tofu, tempeh and eggs.

Pour desired amount of peanut sauce over the vegetables.

Sprinkle with fried onions.