Tofu Gado Gado Salad Recipe – EatWell Magazine

Ingredients

• 120g baby spinach
• 300g tofu, cubed
• 120g beans, trimmed
• 1 red capsicum, sliced
• ½ butternut pumpkin
• <br>
• <b>Marinade</b>
• 1 tbsp tamari
• 1 tbsp olive oil
• 1 tbsp arrowroot flour
• <br>2 tbsp olive oil
• Sea salt & pepper, to taste
• <b>Gado Gado Sauce</b>
• ½ cup peanut butter
• 2 tbsp tamari
• 2 tbsp maple syrup
• 2 tbsp lime juice
• 1 clove garlic, minced<br>5–6 tbsp hot water<br>1 red chilli, finely diced (optional)<br>
• ¼ cup roasted peanuts, to serve<br>¼ bunch coriander, to serve