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Gado gado

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Indonesian salad of cooked and raw vegetables with a spicy peanut sauce.
Serves
4
Prep
15 minutes
Cook
15-20 minutes
Each 380g serving contains (excludes serving suggestion)
KCal
370
Carbs
24.4g
Fibre
8.4g
Protein
23.8g
Fat
17.8g
Saturates
0.70g
Sugars
15.5g
Salt
0.30g
Portion Fruit & Veg
3
Ingredients
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Ingredients
1-2 sweet potatoes, peeled and cubed
1-2 tsp rapeseed oil
300g pack tofu, cubed
300g beansprouts
1 large carrot, cut into ribbons with peeler
1 red pepper, sliced
6 spring onions, chopped
10cm cucumber, chopped
160g cabbage, shredded
160g fine green beans, blanched
For the dressing:
1 tbsp unsalted crunchy peanut butter
2 tsp reduced-salt soy sauce
2 tsp runny honey
1 tsp granulated sweetener
1 small red chilli, finely chopped
juice 1 lime
1 tbsp water
  1. Boil the sweet potatoes. Cool, then set aside.
  2. Meanwhile, add 1 tsp of oil to a pan and fry the tofu on each side - 4-5 minutes until crispy - using a little more oil if needed.
  3. While the tofu is cooking, mix all the ingredients for the dressing together.
  4. Arrange the sweet potato and vegetables onto 4 plates, sprinkle on the tofu and drizzle with dressing to serve.
Chefs tips
  • To blanch the beans, add to boiling water for 3-4 minutes then immediately plunge into cold water to stop them cooking. 
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