An Indonesian classic, Gado Gado is basically a sumptuous pile of lightly cooked and raw vegetables mixed with a protein source such as tofu and accompanied by delicious satay (spicy peanut) sauce.
125ml/8 level tbsp smooth peanut butter
½ tbsp grated root ginger
½ tbsp crushed garlic (about 2 medium cloves)
2 tsp date syrup
2 tsp tomato puree
180ml/6.5fl oz hot water
2 tbsp cider vinegar
1 tbsp soya sauce
Large pinch chilli powder
Optional – 2 tsp plain vegetable or peanut oil
1 pack bean sprouts, washed and drained
Choose at least THREE of these:
1 large carrot, grated on largest holes OR sliced into thin matchsticks
2 peppers, any colour, cut into thin strips
1 bunch spring onions, sliced lengthways then into long strips
100g/3½ oz mange tout, lightly steamed for a minute or two then rinsed in cold water and drained
100g/3½ oz fine beans, prepared like the mange tout
½ a small cauliflower, broken into small florets and lightly steamed as above
Cooked potatoes, diced
PLUS 1 pack Cauldron marinated tofu pieces OR 1 pack smoked tofu, chopped into small cubes
1. Satay Sauce: If you prefer your garlic cooked, sauté it first in 2 tsp plain oil for a minute or two. Otherwise, just mix everything in a pan until smooth and warm gently until thickened. Use a wooden spoon or balloon whisk.
3. If the sauce is too thick, add more hot water but adjust seasoning to taste.
4. Vegetables: 2. Prepare all the vegetables and steam mange tout, cauliflower and beans – rinse in cold water and drain when they are just tender.
3. Prepare tofu/tempeh/seitan as necessary – ie chop into cubes if you aren’t using the ready-made tofu chunks.
4. On a large serving plate or dish, arrange the vegetables artistically, with bean sprouts on the top.
5. Re-heat the satay sauce and either pour it over the entire dish OR serve it from a bowl.