Gado-Gado
Gado-Gado is a traditional Indonesian salad featuring a vibrant mix of blanched or steamed vegetables, hard-boiled eggs, and crispy fried tofu, all generously coated in a rich and savory peanut sauce. It's a satisfying and flavorful vegetarian meal that offers a delightful contrast of textures and tastes.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 850 kcal
Allergen information: may contain crustaceans, eggs, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gfirm tofu, pressed and cubed
- 120 mlpeanut oil
- 2 pcspotato, peeled and cubed
- 200 ggreen bean, trimmed and cut into 2-inch (5.1 cm) pieces
- 200 gcabbage, shredded
- 100 gbean sprout
- 4 pcshard-boiled egg, halved
- 1 pcscucumber, sliced
garnish
- 2 tbspfried shallot(optional)
- 4 pcsshrimp cracker(optional)
peanut sauce
- 200 groasted peanut, unsalted
- 2 clovegarlic clove
- 1 pcsred chili, deseeded
- 1 tbsptamarind paste
- 1 tbsppalm sugar, grated
- 2 tbsplime juice
- 120 mlwater
- 0.5 tspsalt
Equipment
wok · saucepan · slotted spoon · paper towels · food processor · large pot
The method
Step by step
- 1
Heat peanut oil in a deep pan or wok over medium-high heat. Fry the firm tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
About 7 min
Cook’s note: Ensure the tofu is well-pressed to remove excess water for crispier results.
- 2
Bring a large pot of lightly salted water to a boil. Add the potato cubes and cook until tender, about 8-10 minutes. Remove with a slotted spoon.
About 10 min
- 3
In the same boiling water, blanch the green beans for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking, then drain.
About 5 min
Cook’s note: Shocking vegetables in ice water helps retain their vibrant color and crisp texture.
- 4
Blanch the shredded cabbage for 1-2 minutes until slightly softened. Remove and plunge into ice water, then drain.
About 4 min
- 5
Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.
About 2 min
- 6
To make the peanut sauce, combine the roasted peanuts, garlic cloves, and red chili in a food processor. Process until a coarse paste forms.
About 3 min
- 7
Transfer the peanut paste to a small saucepan. Add the tamarind paste, palm sugar, lime juice, water, and salt. Cook over medium-low heat, stirring constantly, until the sauce thickens and is smooth, about 5-7 minutes.
About 7 min
Cook’s note: Adjust the consistency of the sauce by adding more water if it's too thick, or cooking longer if it's too thin.
- 8
Arrange the cooked potatoes, green beans, cabbage, bean sprouts, fried tofu, and hard-boiled eggs on a large platter or individual plates.
About 3 min
- 9
Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.
About 1 min
Per serving
Nutrition
- Calories
- 849.7kcal
- Protein
- 31.6g
- Carbs
- 42.9g
- Fat
- 66g
- Fibre
- 10.2g
- Sugar
- 15g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gado-Gado components and peanut sauce separately in airtight containers in the refrigerator.
The vegetables and tofu are best eaten at room temperature; the sauce can be gently reheated on the stovetop with a splash of water if needed.
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