Healthy Kelsi shares her foodie’s dream trip with exotic plant-based recipes.
Serves 2 / GF / Cook time: 50 minutes
We’ve been visiting Indonesia almost every year for as long as I can remember. Actually, the first time I ever had tofu was in Indonesia. Over time, Gado Gado has become one of my favourite Indonesian dishes. This is my adaptation, super crunchy, sweet and nutty, the combination of potatoes, tofu and peanut sauce is delicious.
Ingredients
4 medium potatoes, chopped
Salt and pepper
Drizzle of olive oil
300 grams tofu, cut into cubes
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon honey or maple syrup
½ cup red cabbage, chopped
1 cos lettuce, chopped
1 carrot, thinly sliced
50 grams green beans, sliced in half
½ cucumber, thinly sliced
2 spring onions, sliced
1 small red chilli, diced
Creamy Peanut Dressing (see recipe below)
Method
Preheat the oven to 200°C. Line a baking tray with baking paper. Arrange the potatoes on the tray and sprinkle with salt, pepper and olive oil. Bake for 30 minutes until golden, tossing halfway through.
Add the tofu to a pot with the soy sauce and honey. Cook over a medium heat for 5–10 minutes until golden.
Arrange the cabbage, lettuce, carrot, green beans, cucumber, spring onions and chilli in two serving bowls.
Top with the potatoes and cooked tofu and drizzle generously with the peanut dressing.
Hot tip
• Leftover cooked potatoes work really well in this recipe.
Creamy Peanut Dressing
Ingredients
½ cup smooth peanut butter
1 teaspoon rice wine vinegar
1 tablespoon lime juice
1 tablespoon gluten-free soy sauce
1 tablespoon honey
2 cm piece ginger, grated
1 clove garlic, crushed
1–2 tablespoons water to thin
Method
Mix together all of the ingredients.
This is an edited extract from Healthy Kelsi Travel Kitchen by Kelsi Boocock, published by David Bateman Ltd, $50, distributed by Bateman Books.
