Recipe | Gado Gado-style Salad

We’ve been visiting Indonesia almost every year for as long as I can remember. Actually, the first time I ever had tofu was in Indonesia. Over time, Gado Gado has become one of my favourite Indonesian dishes. This is my adaptation, super crunchy, sweet and nutty, the combination of potatoes, tofu and peanut sauce is delicious.

gado gado style salad | Healthy Kelsi

Gluten free
Serves 2
50 minutes

Ingredients | Salad

4 medium potatoes, chopped

Salt and pepper

Drizzle of olive oil

300 g tofu, cut into cubes

1 Tbsp gluten-free soy sauce or tamari

1 Tbsp honey or maple syrup

½ cup chopped red cabbage

1 cos lettuce, chopped

1 carrot, thinly sliced

50 g green beans, sliced in half

½ cucumber, thinly sliced

2 spring onions, sliced

1 small red chilli, diced

Ingredients | Creamy Peanut Dressing

1/3 cup smooth peanut butter

1 tsp rice wine vinegar

1 Tbsp lime juice

1 Tbsp gluten-free soy sauce

1 Tbsp honey

2 cm piece ginger, grated

1 clove garlic, crushed

1-2 Tbsp water to thin

(Mix together all of the ingredients.)


Preheat the oven to 200°C. Line a baking tray with baking paper. Arrange the potatoes on the tray and sprinkle with salt, pepper and olive oil. Bake for 30 minutes until golden, tossing halfway through.

Add the tofu to a pot with the soy sauce and honey. Cook over a medium heat for 5–10 minutes until golden.

Arrange the cabbage, lettuce, carrot, green beans, cucumber, spring onions and chilli in two serving bowls. Top with the potatoes and cooked tofu and drizzle generously with the peanut dressing.

Hot tip

• Leftover cooked potatoes work really well in this recipe.

Healthy Kelsi | Travel Kitchen

Recipe extracted from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock

(RRP $49.99, published by Bateman Books, now available)

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