Gado Gado

gluten free
wheat free
1 spoon difficulty rating

30 minutes

Serves: 2-4

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 Gado Gado

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.


Satay 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.

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