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Loading...Gado-Gado is one of Indonesia's most beloved salads, layering lightly blanched vegetables, fried tofu, tempeh, and hard-boiled eggs under a generous pour of warm, savory peanut sauce. The dressing balances roasted peanuts, palm sugar, tangy tamarind, and chilies for a sweet-spicy richness that ties every component together. It's an incredibly satisfying meal that comes together quickly and showcases the harmony of Indonesian flavors.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 30 gFat
- 6 gSaturated Fat
- 42 gCarbs
- 8 gFiber
- 13 gSugar
- 24 gProtein
- 620 mgSodium
- 880 mgPotassium
- 170 mgCalcium
- 4.2 mgIron
- 32 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the salad base
- 1 medium Yukon gold potato, peeled and cubed
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup shredded napa cabbage
- 2 cups bean sprouts, rinsed
- 2 cups baby spinach leaves
- 1 large cucumber, sliced into half moons
- 1 medium ripe tomato, cut into wedges
- 2 hard-boiled eggs, peeled and quartered
- 6 oz firm tofu, cubed and pan-fried until golden
- 4 oz tempeh, sliced and pan-fried until crisp
For the peanut sauce
- 1 cup roasted unsalted peanuts
- 3 tablespoons coconut milk
- 2 tablespoons palm sugar (or brown sugar), grated
- 1 tablespoon tamarind paste
- 1 tablespoon kecap manis (sweet soy sauce)
- 1 teaspoon soy sauce
- 3 cloves garlic
- 2 small shallots
- 2 red Thai chilies, seeded for less heat
- 1 teaspoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 cup warm water, as needed
For garnish
- 2 tablespoons crispy fried shallots
- 2 tablespoons emping crackers (optional)
- Lime wedges, for serving
- Extra chopped cilantro
Directions
- Bring a large pot of salted water to a boil. Add the cubed potato and cook for 6 minutes until just tender; remove with a slotted spoon and set aside.
- In the same water, blanch the green beans for 2 minutes, then add the cabbage and bean sprouts for 30 seconds more. Drain immediately and rinse under cold water to keep the vegetables crisp and brightly colored. Toss the blanched greens with the fresh spinach in a large mixing bowl.
- Meanwhile, make the peanut sauce: pulse the peanuts, garlic, shallots, and chilies in a food processor until coarsely ground. Add palm sugar, tamarind paste, kecap manis, soy sauce, coconut milk, lime juice, and salt, then blend to a thick paste.
- Transfer the sauce to a small saucepan, add 1/4 cup warm water, and simmer gently for 4-5 minutes, stirring often. Loosen with additional warm water if needed; the sauce should be thick but pourable and coat the back of a spoon.
- Pan-fry the tofu cubes and tempeh slices in a little neutral oil over medium heat for 3-4 minutes per side, until golden and lightly crisped on the edges.
- Arrange the spinach, blanched vegetables, cucumber, tomato wedges, potato, fried tofu, and tempeh on a large platter. Tuck the hard-boiled egg quarters around the edges and spoon the warm peanut sauce generously over the center.
- Top with crispy fried shallots, cilantro, and emping crackers if using. Serve immediately with lime wedges on the side and extra sauce in a small bowl.
- For a traditional presentation, arrange components in separate sections around the platter so diners can see each element, then mix everything together at the table to coat evenly with sauce.
Cook’s Notes
- For the deepest flavor, toast the raw peanuts in a dry skillet for 4-5 minutes before processing them into sauce.
- Tamarind paste adds the signature tang; if unavailable, substitute with 1 tablespoon lime juice plus a teaspoon of brown sugar.
- Gado-Gado tastes best at room temperature, so let the vegetables sit for 5 minutes after dressing before serving.
- Make the peanut sauce up to 3 days ahead and store it covered in the fridge; rewarm gently with a splash of water before serving.
- Swap in long beans, water spinach, or bitter melon depending on what's available at your market for a more authentic version.
