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Gado gado recipe

77 ratings

A little bit of everything gives the taste buds something to think about, with this Indonesian classic combining golden, soy-infused tofu, potatoes, eggs and plenty of vibrant veg. See method

Serves 4
15 mins to prepare and 5 mins to cook
369 calories / serving

Ingredients

400g (13oz) charlotte potatoes, halved

For the tofu

2 garlic cloves, crushed
2 tbsp soy sauce
2 tsp oyster sauce
½ tsp sugar
1 x 396g pack tofu, cut into cubes
2 tbsp cornflour
1 tsp vegetable oil

For the dressing

20g (3/4oz) demerara sugar
75g (3oz) peanut butter
1 tsp chilli flakes
1 lime, juiced
1 tsp fish sauce
1 tbsp soy sauce

To serve

2 eggs, boiled and halved
1 Chinese leaf cabbage, finely sliced
8 cherry tomatoes, quartered
8 radishes, quartered
1/2 cucumber, sliced
prawn crackers, to serve (optional)
pinch chilli flakes

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1550kj
369kcal 18%
Fat
15g 21%
Saturates
4g 18%
Sugars
15g 17%
Salt
2.5g 42%

of the reference intake
Carbohydrate 39.4g Protein 12.9g Fibre 6.8g

Method

Cook the charlotte potatoes in a pan of boiling salted water for 10-15 minutes or until tender. Drain and set aside to cool.
Make the tofu. In a bowl, combine the garlic, soy sauce, oyster sauce, sugar and 2 tbsp water. Coat the tofu cubes in the cornflour. Heat the vegetable oil in a large frying pan, then add the tofu and cook for 2 minutes each side until crisp and golden. Pour the sauce into the pan and cook for 30 seconds, turning to coat once.
Meanwhile, dissolve the demerara sugar in 2 tbsp boiled water in a small bowl, then add the other dressing ingredients. The mixture will curdle initially but keep mixing and it will come back together. Loosen up the sauce with a little more water, if necessary, for a creamier consistency. Set aside in a bowl.
Arrange the eggs, Chinese leaf, tomatoes, radishes, cucumber on 4 plates or a large platter. Serve the tofu and sauce with the salad and prawn crackers. Sprinkle over a pinch of chilli flakes and serve with the peanut dressing on the side.

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