Sweet Potato Gado Gado

Sweet Potato Gado Gado

5 from 1 vote

Ingredients
  

  • 4 Free range organic eggs Hard boiled, peeled & halved.
  • 250 g Extra firm tofu Cubed.
  • 1 Roasted Sweet Potato Sliced or cubed.
  • 1/4 Purple cabbage Finely Sliced.
  • 125 g Bean sprouts
  • 125 g Green beans Split or chopped.
  • 12 Cherry tomatoes Halved.
  • 1/2 bunch Fresh coriander or micro coriander

Gado Gado Sauce

  • 100 g Roasted peanuts
  • 3 tbsp Sweet soy
  • 1 tbsp Brown sugar
  • 1/2 tsp Salt
  • 300 ml Coconut milk
  • 1 inch Piece of ginger
  • 4 Red chillies Optional.
  • 4 Spring onions Roughly chopped.
  • 3 cloves Garlic
  • 3 Bay leaves Fresh or dry.
  • 4 Kaffir lime leaves

Instructions
 

  • Preheat oven 200°C and line a flat tray with paper & add the sliced or cubed roast sweet potato & cook until fork tender – You can use left over roasted sweet for this & then char it back on the Ziggy BBQ for extra flavour.
  • Place the eggs in a pot of water and bring to a boil for 7 minutes then wait to cool then peel.
  • While sweet potatoes are cooking – PReheat the BBQ to high – Spray with oil & add the cubed tofu – Add some Balinese spices if you like, char on both sides & then remove – Set aside.

Gado Gado Sauce

  • Place all the ingredients into a processor & blend on high for 5-6 minutes until it forms a smooth paste – Taste & season.
  • To serve arrange the cabbage on a large serving plate. Topped with bean sprouts, green beans, tomatoes, sweet potato, tofu cubes and slices of hard-boiled eggs. Pour the sauce on top of the salad right before serving.
  • Garnish with fresh coriander.
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