Gado-gado Recipe

Indonesian · Main course · 40 min total

Gado-gado is a classic Indonesian salad featuring a vibrant mix of blanched vegetables, hard-boiled eggs, tofu, and tempeh, all tossed in a rich, creamy peanut sauce. This recipe brings authentic flavors to your home kitchen.

Ingredients

• 200g firm tofu, cut into 1-inch cubes
• 150g tempeh, cut into 1-inch cubes
• 2 cups water
• 1/2 tsp salt
• 2 cups green beans, trimmed and halved
• 2 cups bean sprouts
• 2 cups cabbage, shredded
• 2 large eggs, hard-boiled and quartered
• 1 cucumber, sliced
• For the peanut sauce:
• 1 cup roasted peanuts, finely ground
• 2 cloves garlic, minced
• 2 red chilies, seeded and minced
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp tamarind paste, dissolved in 2 tbsp warm water
• 1 tsp brown sugar
• 1/2 cup coconut milk
• Salt to taste
• For garnish:
• 1 tbsp fried shallots
• 2 kaffir lime leaves, thinly sliced (optional)

Instructions

1. Bring a pot of water to a boil. Add salt and blanch green beans for 2 minutes, then remove with a slotted spoon and plunge into ice water. Drain and set aside.
2. In the same boiling water, blanch bean sprouts for 30 seconds, then remove and plunge into ice water. Drain and set aside.
3. Blanch shredded cabbage for 1 minute, then remove and plunge into ice water. Drain and set aside.
4. In a skillet over medium heat, fry tofu and tempeh cubes in a little oil until golden brown on all sides. Drain on paper towels.
5. To make the peanut sauce: In a saucepan, combine ground peanuts, garlic, chilies, sweet soy sauce, tamarind liquid, brown sugar, and coconut milk. Cook over low heat, stirring constantly, until the sauce thickens and becomes fragrant, about 5 minutes. Season with salt to taste. If too thick, add a little water.
6. Arrange the blanched vegetables, fried tofu and tempeh, hard-boiled eggs, and cucumber slices on a serving platter.
7. Pour the warm peanut sauce over the salad or serve on the side. Garnish with fried shallots and kaffir lime leaves if using. Serve immediately.

Tips

• For a spicier sauce, add more chilies or a dash of sambal oelek.
• Gado-gado is best served at room temperature.
• Leftover peanut sauce can be stored in the refrigerator for up to 3 days.

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