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Indonesian gado gado

Indonesian gado gado

Total Time
25 min
15 min
10 min
This classic south-east Asian salad features a medley of raw and cooked ingredients and a creamy coconut dressing.


Peanut oil

1 tbs

Firm tofu

300 g, drained, cut into 1cm cubes

Oil spray

1 x 3 second spray(s)


1 clove(s), crushed

Curry powder

1½ tbs, mild

Light canned coconut milk

80 ml, (1/3 cup)

Green string beans

100 g, trimmed

Chinese cabbage (wombok)

300 g, shredded


2 medium, cut into matchsticks

Green shallot(s)

2 individual, thinly sliced

Lebanese cucumber

1 medium, thinly sliced

Boiled egg(s)

4 medium, peeled, quartered

Salted roasted peanuts

45 g, coarsely chopped


  1. Heat oil in a large wok or frying pan over high heat. Stir-fry tofu, in batches, for 2 minutes or until golden. Transfer to a large serving platter.
  2. Lightly spray a small non-stick frying pan with oil and heat over low heat. Cook garlic and curry powder, stirring, for 30 seconds or until fragrant. Remove from the heat and stir in the coconut milk.
  3. Boil, steam or microwave beans until just tender. Refresh under cold water and drain. Add beans, cabbage, carrot, shallot, cucumber and eggs to the tofu and gently toss to combine. Serve sprinkled with peanuts and drizzled with the coconut milk dressing.