Indonesian-Style Tofu Gado Gado Salad

• Meanwhile, drain sweetcorn.
• Trim green beans and slice into thirds.
• Cut tomato into thin wedges.
• Using a vegetable peeler, peel carrot into ribbons.
• Slice lime into wedges.
• Thinly slice garlic, long chilli (if using) and spring 
onion (reserving the white ends!).
• Cut firm tofu (see ingredients) into 1cm chunks.

• In a large frying pan, heat a drizzle of olive oil over 
high heat. 
• Cook corn kernels and green beans until lightly 
browned, 4-5 minutes. Transfer to a bowl and 
set aside.

TIP: Cover the pan with a lid if the kernels are 
‘popping’ out.  

• Return the frying pan to medium-high heat with a 
drizzle of olive oil.
• When oil is hot, add tofu and cook, tossing until 
browned, 3-4 minutes. 

• Meanwhile, in a medium heatproof bowl, whisk 
peanut butter and the boiling water (see 
ingredients) until smooth. Add tamarind chutney, 
kecap manis, a generous squeeze of lime juice, the 
soy sauce and rice wine vinegar. 
• In a pestle and mortar, pound garlic, chilli, white 
ends of spring onion and the salt, until it resembles 
a fine paste. Transfer paste to the bowl and stir until 
well combined. Set aside.
 
TIP: Hold back on the chilli if you’d prefer.  
TIP: If you don’t have a pestle and mortar, you can 
combine ingredients in a food processor.