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Gado-Gado Energy Bowl https://www.metro.ca/userfiles/image/recipes/bol-energie-gado-gado-11023.jpg PT40M PT15M PT55M
Cook the baby potatoes, beans, and eggs.In a pot of salted boiling water, cook the potatoes for about 8 minutes. Add the green beans and cook with the lid on for another 3 minutes at most. Drain and rinse under very cold water. Cut the baby potatoes in half. Set aside.While the potatoes cook, in a small pot of salted boiling water, cook the eggs for 7 minutes. Rinse under cold water and peel the eggs. Cut the eggs in half.Peanut sauceIn a bowl, whisk all the ingredients of the sauce. Set aside.Grilled tofuIn a non-stick pan on medium high, cook the tofu cubes seasoned with salt and pepper in a bit of oil until they turn golden.Add 2 tablespoons (3 mL) of the peanut sauce and cook for another minute while stirring well. Set aside.AssemblyDivide the Chinese cabbage between 4 bowls, add the sprouts, red cabbage, beans, potatoes, eggs, tofu cubes, and chili pepper. Serve with the peanut sauce.Source: K pour Katrine
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Topping 3 cups (750 ml) blue or white baby potatoes 1 bag (400 g) green beans 4 egg 4 cups (1 L) chinese cabbage shredded 2 cups (500 ml) bean sprouts 2 cups (500 ml) red cabbage shredded 2 fresh chili peppers finely chopped peanut sauce 1/3 cup (80 ml) crunchy peanut butter 2 tablespoon (30 ml) Tamari sauce 1 garlic clove, chopped 1/2 tablespoon (7,5 ml) Tikka curry paste (Patak's) 1/4 cup (60 ml) water 2 tablespoon (30 ml) honey juice of 1 lime 1/4 teaspoon (1,25 ml) salt Grilled tofu 1 medium-firm tofu 2 tablespoon (30 ml) vegetable oil to taste salt & pepper
Gado-Gado Energy Bowl

Gado-Gado Energy Bowl

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4
0:40
Preparation
0:15
COOKING
0:55
TOTAL TIME

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Ingredients

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  • Topping
  • 3 cups
    (750 ml)
    blue or white baby potatoes
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  • 1 bag
    (400 g)
    green beans
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  • 4
    egg
  • 4 cups
    (1 L)
    chinese cabbage shredded
  • 2 cups
    (500 ml)
    bean sprouts
  • 2 cups
    (500 ml)
    red cabbage shredded
  • 2
    fresh chili peppers finely chopped

  • peanut sauce
  • 1/3 cup
    (80 ml)
    crunchy peanut butter
  • 2 tablespoon
    (30 ml)
    Tamari sauce
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  • 1
    garlic clove, chopped
  • 1/2 tablespoon
    (7,5 ml)
    Tikka curry paste (Patak's)
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  • 1/4 cup
    (60 ml)
    water
  • 2 tablespoon
    (30 ml)
    honey

  • juice of 1 lime
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • Grilled tofu
  • 1
    medium-firm tofu
  • 2 tablespoon
    (30 ml)
    vegetable oil
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    3 L SELECTED VARIETIES


  • to taste
    salt & pepper
Imprimer ma sélection

Preparation

Cook the baby potatoes, beans, and eggs.

In a pot of salted boiling water, cook the potatoes for about 8 minutes. Add the green beans and cook with the lid on for another 3 minutes at most. Drain and rinse under very cold water. Cut the baby potatoes in half. Set aside.

While the potatoes cook, in a small pot of salted boiling water, cook the eggs for 7 minutes. Rinse under cold water and peel the eggs. Cut the eggs in half.

Peanut sauce

In a bowl, whisk all the ingredients of the sauce. Set aside.

Grilled tofu

In a non-stick pan on medium high, cook the tofu cubes seasoned with salt and pepper in a bit of oil until they turn golden.

Add 2 tablespoons (3 mL) of the peanut sauce and cook for another minute while stirring well. Set aside.

Assembly

Divide the Chinese cabbage between 4 bowls, add the sprouts, red cabbage, beans, potatoes, eggs, tofu cubes, and chili pepper. Serve with the peanut sauce.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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