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Gado gado recipe

Gado gado

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

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    Each serving contains

    Energy
    1550kJ 369.0kcal
    18%
    Fat
    15g
    low21%
    Saturates
    4g
    low18%
    Salt
    2.5g
    high42%
    Sugars
    15g
    low17%

    of the Reference intake

    Carbohydrate 39.4gProtein 12.9gFibre 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.

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