This Gado Gado salad bowl is a delicious way to use up summer produce from the garden or the local farmers market. The peanut dressing is super tasty and the sticky sesame tofu is really easy to make. Not only does it taste delicious but this dish is beautiful too.
Sticky Sesame Tofu
300g firm tofu, cut into pieces
2 tbsp tamari
2 tbsp coconut aminos
1 tbsp maple syrup
1 tbsp cornstarch
2 tsp ginger, finely grated
juice of ½ lime
2 tbsp water
freshly ground black pepper
1 tbsp sesame seeds, toasted
½ cup 100% peanut butter
3 tbsp tamari
2 tbsp maple syrup
1 garlic clove, finely minced
juice of ½ lime
1 tsp tamarind paste
1 tsp sambal oelek
4 tbsp water
2 cups salad greens
1 cup mung bean sprouts
1 lebanese cucumber, roughly chopped
½ red capsicum, finely sliced
1 carrot, ribboned or finely julienned
2 tbsp roasted peanuts, crushed
3 stalks green onion, finely sliced
a handful of fresh coriander, chopped small
Sticky sesame tofu: Mix together the tamari, coconut aminos, maple syrup, cornstarch, ginger, lime juice, water and black pepper. Place the tofu in a heated, non-stick frying pan (no oil*) and allow to colour slightly on both sides. Decrease the heat and add the sauce. Allow the liquid to reduce a little. Sprinkle the tofu with sesame seeds.
Salad bowl: Prepare all of the vegetables and arrange them on a large serving plate. Place the tofu in a small bowl at the centre of the plate.
Peanut dressing: Place all of the ingredients in a blender and blend until smooth. Pour into individual small bowls/jug and place to the side of the salad. If the sauce thickens on standing, add a little extra liquid.
*Oils are not used as part of a whole food, plant-based diet. Tofu can be dry-fried in a non-stick pan before the sauce is added. Oil is not required in the dressing as the peanuts contain some fat.