Low Carb Living Made Tasty

Gado Gado

recipe image

Serves 4

Per serve:



  1. Line a large platter with the cos lettuce leaves.
  2. Pour boiling water over the bean shoots, drain, rinse, and arrange on platter.
  3. Heat oil and fry tofu until lightly golden. Drain on paper towel.
  4. Steam the cabbage, spinach, cauliflower and carrot and until lightly cooked.
  5. Allow the vegetables to cool, and then pile on top of the bean shoots. Add the cucumber and tofu. Slice the eggs and arrange over the top.
  6. Pour satay sauce over the salad and serve.

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