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Gado gado recipe

Gado gado recipe

76 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
  • Vegetarian


  • 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

  • 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


  1. Cook the charlotte potatoes in a pan of boiling salted water for 10-15 minutes or until tender. Drain and set aside to cool.
  2. 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.
  3. 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.
  4. 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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