Skip to content
Gado gado recipe

Gado gado recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
78 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

  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.

See more World flavour recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.