Gado Gado
A vibrant and authentic Indonesian salad featuring a medley of blanched vegetables, pan-fried tofu and tempeh, and hard-boiled eggs. Everything is brought together with a rich, creamy, and perfectly balanced peanut sauce made with traditional ingredients like palm sugar and tamarind. A satisfying and complete meal in a bowl.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Cook Eggs and Potatoes
- b.Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 9 minutes for hard-boiled eggs. Immediately transfer to an ice bath to cool. Peel and halve.
- c.In a separate large pot, add the potato wedges and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and set aside.
- 2
Step 2
- a.Fry Tofu and Tempeh
- b.While the potatoes cook, pat the pressed tofu and tempeh cubes dry with a paper towel.
- c.Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the tofu and tempeh in a single layer.
- d.Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- 3
Step 3
- a.Blanch Vegetables
- b.Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water on the side.
- c.Blanch the green beans for 2-3 minutes until crisp-tender. Remove with a slotted spoon and plunge into the ice water.
- d.Next, blanch the napa cabbage for 1 minute, then transfer to the ice water.
- e.Finally, blanch the bean sprouts for just 30 seconds, then transfer to the ice water. Once all vegetables are cool, drain them thoroughly.
- 4
Step 4
- a.Make the Peanut Sauce
- b.In a small saucepan, combine the peanut butter, coconut milk, kecap manis, lime juice, tamarind paste, minced garlic, palm sugar, and sambal oelek.
- c.Whisk together over medium-low heat until the sugar has dissolved and the sauce is smooth and slightly thickened, about 4-5 minutes. Do not let it boil.
- d.Slowly whisk in the water, a little at a time, until you reach a smooth, pourable consistency similar to a thick dressing. Remove from heat and keep warm.
- 5
Step 5
- a.Assemble and Serve
- b.On a large platter or in individual bowls, arrange the blanched cabbage, green beans, bean sprouts, cooked potato wedges, and fresh cucumber slices.
- c.Top the bed of vegetables with the fried tofu, tempeh, and halved hard-boiled eggs.
- d.Drizzle generously with the warm peanut sauce.
- e.Garnish with a sprinkle of fried shallots and serve immediately with shrimp crackers on the side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy tofu, toss it in 1 tablespoon of cornstarch before frying.
- 2The peanut sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently, adding a splash of water to thin it to the desired consistency.
- 3Shocking the blanched vegetables in an ice bath is crucial. It stops the cooking process immediately, preserving their vibrant color and crisp texture.
- 4For a more traditional flavor, use roasted peanuts and grind them yourself in a food processor to make the base for the sauce.
Adapt it for your goals.
Vegan
To make this recipe vegan, simply omit the hard-boiled eggs and ensure you use vegan shrimp crackers or omit them.
Different VegetablesDifferent Vegetables
Feel free to substitute or add other vegetables like carrots, spinach, chayote, or long beans. Adjust blanching times accordingly.
Nut FreeNut-Free
For a nut-free version, substitute the peanut butter with sunflower seed butter. The flavor will be different but still delicious.
Protein SwapProtein Swap
If you don't have tempeh, you can use all tofu. Alternatively, you can add cooked chicken or shrimp for a non-vegetarian version.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
With a combination of tofu, tempeh, and peanuts, this dish provides a complete protein profile essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The wide array of vegetables like green beans, cabbage, and potatoes contributes significant dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Healthy Fats
The peanut sauce is a great source of monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Packed with Vitamins and Minerals
This colorful salad offers a spectrum of micronutrients, including iron from tempeh, potassium from potatoes, and various vitamins from the fresh and blanched vegetables.
Frequently asked questions
One serving of this Gado Gado recipe contains approximately 690-720 calories. It's a very substantial and complete meal, rich in protein, healthy fats, and fiber.