Grilled Tofu with Gado Gado Salad



300 grams baby red potatoes
100 grams green beans
300 grams firm tofu
20 grams coriander
1 lime
1 tbsp peanut butter
1 roma tomatoes
1 Lebanese cucumbers
1 tbsp soy sauce*
1 tsp brown sugar*
vegetable oil*

*pantry item


1. Place potatoes in a saucepan and half cover with salted water. Bring to boil and cook for about 8 minutes, or until almost tender. Add beans in last minute of cooking. Drain.
2. To make sauce, squeeze juice from lime. Combine with peanut butter in a small bowl. Add remaining ingredients one at a time, stirring until smooth, adding enough water to reach desired consistency.
3. Heat an oiled grill plate over a medium to high heat. Carefully add tofu and cook for about 1 minute on each side, or until browned.
4. Divide potatoes, beans, tomatoes and cucumber among serving plates. Top with tofu. Drizzle with sauce. Sprinkle with coriander.

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