Breastfeeding Friendly Vegan Gado-Gado
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil (such as canola or sunflower)
- ¼ tsp salt
For the vegetables
- 8 oz green beans, trimmed
- 2 medium carrots, peeled and cut into 2-inch matchsticks
- 2 cups bean sprouts
- ½ small head cabbage, cored and cut into 2-inch wedges
- 2 medium waxy potatoes, boiled until tender and sliced
For the peanut sauce
- 1 cup natural peanut butter (smooth)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp coconut sugar
- 2 tsp sambal oelek
- 1 tsp ground ginger
- ½ tsp garlic powder
- ¼ cup water, plus more to thin
For serving
- 4 rice cakes or steamed rice, for serving
- ¼ cup roasted peanuts, roughly chopped (optional)
- 2 tbsp crispy fried shallots (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the potatoes and cook until a knife slides through without resistance, about 15–18 minutes. Remove with a slotted spoon, let cool slightly, then slice into rounds about 1/2 inch thick. Keep the water at a boil for the remaining vegetables.
- 2
Working in batches, blanch the cabbage wedges for 2 minutes, then transfer to a colander. Blanch the carrots for 2 minutes, then transfer. Blanch the green beans for 3 minutes until bright green and just tender, then transfer. Finally, blanch the bean sprouts for 30 seconds, then transfer. Rinse all blanched vegetables briefly under cold water to stop cooking and drain well.
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