Indonesian Grilled Gado Gado
October 12, 2021
By Elizabeth Palmer Califano

Gado gado means “mix mix” in Indonesian, and is a popular dish with different variations throughout the region. Here, it gives inspiration for a grilled snack plate, with a delicious and zesty peanut sauce that transforms humble ingredients into a treat. Feel free to switch up the vegetables used, adding grilled or boiled potatoes, chicken, shrimp or hardboiled eggs to the platter. Cabbage, in particular, contains powerful antioxidants that reduce inflammation in the body, as well as high levels of beneficial fiber, vitamins C and K and blood pressure-lowering potassium.


  • ½ head purple cabbage
  • ½ head white cabbage
  • 1 small handful green beans, ends trimmed
  • 1 block extra firm tofu, pressed and patted dry, and cut into ¼ inch thick slices
  • 1 thin skinned cucumber, cut into long ovals
  • Olive oil, salt and pepper, for grilling
  • Bean sprouts, to serve
  • Basil leaves, to serve
  • Peanut sauce, to serve (recipe below)


  1. Cut the cabbage into wedges through the core, keeping it intact as much as possible to hold the wedges together. Drizzle the cabbage, green beans and tofu lightly with olive oil, salt and pepper.
  2. Heat your grill to medium. Cook the vegetables and tofu until just tender and starting to char. You want light grill marks on the tofu and some darker areas on the cabbage. The green beans will only take 1-2 minutes, the cabbage and tofu 6-8 minutes.
  3. Arrange the grilled vegetables on a platter, and distribute the cucumbers, bean sprouts and basil leaves in between. Serve with the peanut sauce to dip, and enjoy!

Peanut Sauce:

  • ½ cup creamy peanut butter
  • ¼ cup water
  • 3 tablespoons seasoned rice vinegar
  • Zest from one lime
  • 2 tablespoons fresh lime juice
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons honey or maple syrup
  • 1 garlic clove, finely minced or microplaned

Whisk all ingredients together in a bowl until smooth and combined. Add more tamari, lime or honey to taste, if needed.

(If made ahead and refrigerated, the sauce will thicken. To thin it out again just whisk in a bit more water before serving.)

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About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: