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Vegan Gado Gado Bowl

Vegetarian

Gado Gado is a traditional Indonesian dish popular throughout South East Asia. The name itself translates to “mix mix”— an appropriate description for a dish that mixes steamed rice, tofu, and seasonal vegetables in a zesty Indonesian carrot curry sauce. For an even more authentic Gado Gado experience— and an extra dose of protein— make some hardboiled eggs to add on top.

Ingredients

Lotus forbidden rice

Marinated nasoya tofu
(Extra-firm organic tofu, tamari, mirin, rice vinegar, agave, bruised garlic, cilantro)

Seasoned mixed asian cabbage
(Cabbage, rice vinegar, agave, salt)

Shoyu vinaigrette
(Extra-virgin olive oil, shallots, rice vinegar, shoyu, yuzu juice, red wine vinegar, agave, salt) (GLUTEN FREE: Extra-virgin olive oil, shallots, rice vinegar, coconut aminos, yuzu juice, red wine vinegar, wild flower honey, salt)

Mixed asian greens
Seasoned julienned carrots
(Rainbow carrots, rice vinegar, salt, unrefined sugar)

Fresh “pickled” cucumbers
(Persian cucumbers, salt, rice vinegar, water)

Snow peas

Alfalfa sprouts

Indonesian carrot curry
(Carrot juice (fresh lemon grass, kafir lime leaf, ginger, and thai red curry), coconut milk, steamed carrots, young ginger, lime juice, unrefined sugar, salt)

Cauliflower florets
(parboiled cauliflower florets)

Getting Your Kids Involved:

Kids can help pour the rice into the strainer and rinse it.

Encouraging Picky Eaters:

*Ideally the rice should be soaked overnight or for a few hours. If you do so, after soaking, drain the rice, measure, and then follow the rest of the cooking directions in step one.

What You Need

Strainer

Cutting Board

Large Saute Pan

Large Wok or Saute Pan

Instructions

1Step One

Place the rice in a measuring cup and note the volume. Place the rice in a small pot, and add 1.5 the volume of water to rice (i.e. for one cup of rice, use 1.5 cups of water). Cover and bring just to a boil over high heat. Keeping covered, reduce heat to low simmer, or the lowest setting and cook for 40-50 minutes, or until the water is absorbed and the rice is tender. Uncover, fluff with a fork, cover and turn off heat. Let rest covered until ready to use. While the rice is cooking, bring a medium pot of water to a boil.

2Step Two

Cut the green beans in half. Add the green beans to the boiling water and cook for five minutes. Once tender, drain the vegetables and set aside to cool. Drain any excess marinade from the tofu and cut into 1½” cubes. Coat the bottom of a large sauté pan with oil and place over medium-high heat. When the oil is hot, carefully add the tofu in a single layer. Cook, turning occasionally, until slightly crispy, approximately 3-5 minutes, then set aside on a paper towel-lined plate.

3Step Three

Mix the green beans in a mixing bowl along with the mixed Asian greens. Season lightly with salt and toss together. Shake the shoyu vinaigrette well, drizzle over the salad, and toss to coat evenly. Blend the carrot curry, or whisk it until it is frothy and emulsified and then place into a creamer or sauce boat. Place the remaining ingredients into bowls.

4Step Four

Divide the rice between each person’s bowl. Let each person create their own rice bowl by topping it with the tofu, the mixed Asian greens, the carrots, the “pickled” cucumbers, the cauliflower, the green beans, and the alfalfa sprouts. Drizzle the carrot curry over the bowls to taste. Garnish with the alfalfa sprouts as desired. Enjoy!

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Tips

Let kids place all of the toppings in separate serving bowls and let them build their own bowl just the way they like it. Put the carrot curry on the side as well, so they can add as much, or as little, as they like.

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