Gado-gado from Plenty (page 195) by Yotam Ottolenghi

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Notes about this recipe

  • pengdonna on February 14, 2024

    The warm and slightly cooked texture unexpectedly blend all ingredients together more then I expected

  • ALawson25 on March 07, 2021

    Fried and sliced the tofu, followed the rest as in the recipe. Not sure if it was the sambal olek that we bought but this was waaaaaay too hot for me. Almost inedible! I thought Jamie Oliver’s version is easier and actually tastes a bit more like I remember it in Bali.

  • luluf on August 03, 2020

    This was lovely as cooked by my son. The peanut sauce is double what is needed although we did eat a third of the dish each. Next time I would maybe shred the cabbage or cut smaller and fry and then slice the tofu. A very filling vegetarian dinner

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