- Dairy free
- Egg free
- Gluten free
- Lactose free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Full of colour, flavour and texture, this inviting tofu bowl makes for a satisfying vegan meal.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 1 tsp Coles Asian Sesame Oil
- 1 bunch baby broccoli, halved lengthways
- 300g green beans, trimmed
- 400g satay tofu, halved diagonally
- 250ml can gado gado peanut sauce
- 60g roasted peanuts, coarsely crushed
- 1/2 iceberg lettuce, finely shredded
- 150g bean sprouts
- 2 Lebanese cucumbers, thinly sliced
- 2 carrots, peeled, cut into matchsticks
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a wok or large frying pan over medium-high heat. Add the baby broccoli, green beans and tofu and cook, stirring, for 5 mins or until the vegetables are just tender and the tofu is light golden and heated through.
Step 2
Meanwhile, place the sauce in a small saucepan over medium heat. Cook, stirring, for 3 mins or until heated through. Transfer to a small heatproof bowl and sprinkle with peanut.
Step 3
Arrange tofu, baby broccoli, green beans, lettuce, bean sprouts, cucumber, carrot and sauce on a serving platter. Divide among serving bowls to serve.
Tofu gado gado bowl
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 1 tsp Coles Asian Sesame Oil
- 1 bunch baby broccoli, halved lengthways
- 300g green beans, trimmed
- 400g satay tofu, halved diagonally
- 250ml can gado gado peanut sauce
- 60g roasted peanuts, coarsely crushed
- 1/2 iceberg lettuce, finely shredded
- 150g bean sprouts
- 2 Lebanese cucumbers, thinly sliced
- 2 carrots, peeled, cut into matchsticks
Description
Full of colour, flavour and texture, this inviting tofu bowl makes for a satisfying vegan meal.
Method
Step 1
Heat the oil in a wok or large frying pan over medium-high heat. Add the baby broccoli, green beans and tofu and cook, stirring, for 5 mins or until the vegetables are just tender and the tofu is light golden and heated through.
Step 2
Meanwhile, place the sauce in a small saucepan over medium heat. Cook, stirring, for 3 mins or until heated through. Transfer to a small heatproof bowl and sprinkle with peanut.
Step 3
Arrange tofu, baby broccoli, green beans, lettuce, bean sprouts, cucumber, carrot and sauce on a serving platter. Divide among serving bowls to serve.