Indonesian Gado-Gado

Main Meal

This warm medley of vegetables is covered in the most scrumptious sauce, and can easily be mixed up to suit whatever you have in your fridge.

40 mins
Ingredients List for people
  1. Prep your salad. Scrub the potatoes and cook in boiling water for 15 mins, or until tender, then quarter.
  2. Cut the tofu into chunks and dry fry for around 15 minutes, or until golden, then sprinkle lightly with sea salt.
  3. Wash and trim your green beans. Fill a saucepan with boiling water, add a steamer basket or colander over and steam the green beans for 5-7 minutes depending on how tender you like them.
  4. Cut the tomatoes into wedges, quarter the radishes and dice the cucumber. Season with salt.
  5. Put all the sauce ingredients (garlic, brown sugar, almond butter, chilli, lime juice, fish sauce, soy sauce, tamari, sesame oil) into a blender, peeling the garlic, then blitz until smooth. Have a taste and adjust the seasoning if needed.
  6. Get your bowls ready, and divide the sauce between each bowl. The add the salad to each bowl and mix them up with the sauce.  
  7. Garnish with coriander and fresh sliced chilli.

You can play around with the vegetables you add in here, depending on what's in season. You could try adding fish as well.

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2 Comment(s)

Hi, is the step ‘fry in a splash of sesame oil for around 15 minutes’ OMS compliant? I sometimes get mixed up with the oils but thought we could only have EVOO at 180?

I hope so though - this looks amazing!


Hi Jessica - thanks so much for flagging, you are completely correct and I've now changed the recipe (frying in oils is not recommended) so I would recommend dryfrying then adding the sesame oil at the end