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Indonesian Gado-gado for Ucook

As part of the vegan take over week, I delved into one of my most cherished vegan recipe's Gado Gado. During a trip to Bali, this was my absolute favourite dish. A whole new world of peanut butter opened as well as the first time tasting of tempeh. One ingredient i wish i was able to have as a constant staple in my pantry.

If you vegetarian, have this dish with eggs and if your vegan top up with extra tofu or see of you can source some tempeh from Tabo foods, mostly available online or in wellness warehouse.

This dish is generally served with loads of potatoes as a starch but if your going hi-protein low carb, cut the quinoa and add more veggies.

vegan, plant based gado gado bowl
Vegan Gado-gado recipe bowl

Vegan Indonesian Gado-gado bowl

100ml Red Quinoa 200g Baby Potatoes 100g Green Beans 300g Shredded Green

Cabbage & Julienned

Carrot 220g Tofu

10g Fresh Mint 10g Pea Shoots 30ml Sesame Seeds 1 Lime

Miso-Peanut Sauce

60ml Smooth Peanut Butter 10ml Miso Paste

Pickling Liquid

60ml Rice Wine Vinegar 20ml Maple Syrup


Quarter the baby potatoes. Place the quinoa and baby potatoes into a pot and submerge with 300ml of water and add a pinch of salt. Pop on the lid and bring to the boil. When boiling, remove the lid and let it simmer for 20-25 minutes until the quinoa is tender and the baby potatoes are cooked. Drain if necessary.


Place a pan (large enough to fry the tofu) over a medium-high heat. When hot, toast the sesame seeds for 1-2 minutes until golden. Shift occasionally. Remove from the pan on completion.


Trim the ends of the green beans. Slice the tofu into 1cm thick slabs. Rinse, pick and chop the mint leaves. Rinse the pea shoots. Zest the lime.


Return the pan to a medium heat and panfry the green beans for about 2-3 minutes until slightly charred but still crunchy. Remove and allow to cool before slicing in half lengthways. In a bowl, add the shredded green cabbage and julienned carrot, halved green beans, lime zest (to taste) and mint (reserve some for garnish) and pour over the Pickling Liquid. Season and toss to coat. Leave to pickle for 10-12 minutes.


Return the pan to a medium heat with a further drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until golden and crispy. Remove from the pan, drain on a paper towel. Let them cool slightly then cut into cubes.


Return the pan to a medium heat with a drizzle of oil. In a small bowl, combine the Miso-Peanut Sauce with 30ml of water. When hot, add the sauce. Stir to combine and bring to a simmer. Add the tofu cubes back to the sauce and get ready to plate. You are just heating the sauce and tofu through.


Plate up bowls of quinoa and potatoes. Top with the pickled veg (discarding the liquid) and spoon over the tofu gado gado. Squeeze over some lime juice and garnish with the remaining mint and pea shoots. Sprinkle over the toasted sesame seeds. Eat up!



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