RECIPE: Gado Gado Bowl

I've been trying so many new recipes in ISO. And last night I tried this Gado Gado Bowl by my friend, and fellow Nutritionist, Elly McLean. Oh my word, this was so delicious and the whole family loved it. I served up the tofu for my hubby and I (we always do meat-free Monday) but my girls had some left over chicken in their bowls (they are not fans of tofu). I love this recipe because it's so flexible with what you can include in terms of veggies (I didn't have chinese cabbage, so I subbed that for some red cabbage I had in the fridge). 
Huge thanks to Elly for sharing this recipe with us. Elly is a holistic nutritionist specialising in LCHF and plant based nutrition for digestive health and athletic performance.   You can find her here on instagram.   
Do yourself a favour and make this dressing at least x 

Gado Gado Bowl

Ingredients (Serves 2)

100g green beans

250g chinese cabbage, finely shredded

½ cucumber, thinly sliced

1 carrot, grated

handful beanshoots

handful coriander leaves, roughly chopped

300g organic and non-GMO tofu

1 tbsp Extra Virgin Olive Oil

1 tbsp peanuts, roughly chopped

2 small potatoes, quartered (cooked ahead of time if possible)

Peanut dressing

The juice of 1 lime

1 clove garlic

1 red chilli, to taste

3 tbsp chunky peanut butter

150 mls coconut milk

1 tsp rice malt syrup (I didn't include this as I didn't have any)

3 tbsp coconut aminos (I subbed this for extra virgin olive oil) 


Heat oil in a large frying pan. Cook tofu for a few seconds on each side until starting to brown. Transfer to a plate and let sit.

Add potatoes to the pan and cook for a few minutes until starting to brown. Set aside with the tofu.

Meanwhile, bring water to boil in a saucepan add the beans and let cook for 2-3 mins until just tender. Drain and set aside to cool.

To make the put peanut dressing, place all ingredients in a blender and blend well.

Place beans, cabbage, cucumber, cabbage, coriander and potatoes in a large bowl. Add ½ the dressing and gently combine until the veg are coated.

Divide the salad between two bowls. Top with tofu, drizzle with remaining sauce and top with bean shoots and peanuts.


Gado Gado Bowl

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