Gado Gado | A warm Indonesian salad with peanut sauce | Vegan

Crisp up the tofu bites by baking them in the oven at 200C for 20 minutes.

In a saucepan of simmering water, quickly blanch the beansprouts, corn and green beans for 2 minutes, then fish out and add to a bowl.

Add the cooked potato, carrot, cucumber, coriander and tomato, mixing carefully to avoid crushing.

Pour out on to a serving dish, then make the crackers.

Using a small wok, heat up some oil until a wooden skewer inserted yields a slow steady stream of bubbles.

Snip the two spring roll wrappers into quarters, and drop into the hot oil.

Use chopsticks to move around the oil: they will immediately puff up, so remove and drain on a paper lined plate.

Once the tofu is crispy, dot on the serving dish, then drizzle peanut sauce all over the dish, ensuring everything is covered.

Finish with a sprinkling of peanuts and sliced red chillies. Serve with the rice crackers.

Equipment Needed

Dietary

Allergens