Gado Gado
Indulge in the vibrant flavors of Indonesia with Gado Gado, a hearty and wholesome salad packed with fresh, nutrient-rich vegetables, crispy tofu, tempeh, and hard-boiled eggs, all brought together with a creamy, flavorful peanut sauce. This iconic dish features a colorful medley of tender-crisp green beans, carrots, potatoes, and cabbage, paired with crunchy bean sprouts and refreshing cucumber slices. The homemade peanut sauce—infused with coconut milk, lime juice, soy sauce, and a hint of chili—elevates this vegetarian delight with its irresistible balance of sweet, savory, and spicy notes. Perfect as a light main course or a side dish, Gado Gado is a must-try for anyone craving a taste of authentic Indonesian cuisine. Ready in just an hour, this easy-to-make recipe ensures every bite bursts with flavor and texture, making it ideal for busy weeknights or special gatherings.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 200 grams green beans
- 2 medium carrots
- 2 medium potatoes
- 200 grams cabbage
- 150 grams bean sprouts
- 200 grams tofu
- 200 grams tempeh
- 4 large eggs
- 1 large cucumber
- 200 grams peanut butter
- 200 ml coconut milk
- 100 ml water
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 teaspoons chili paste
- 1 teaspoon salt
- 2 tablespoons oil
Instructions
Start by preparing the vegetables: Trim and cut the green beans in half. Peel and slice the carrots into thin strips. Peel and cut the potatoes into small cubes. Chop the cabbage into bite-sized pieces.
Blanch the green beans, carrots, potatoes, and cabbage in boiling water for about 5 minutes until tender-crisp. Remove them and immediately immerse them in ice water to stop the cooking process. Drain and set aside.
Wash the bean sprouts thoroughly and blanch them for 2 minutes. Drain and set aside.
Cut the tofu and tempeh into 2 cm cubes. Heat 1 tablespoon of oil in a frying pan and fry the tofu and tempeh until golden brown on all sides. Remove and drain on paper towels.
Boil the eggs for 8-10 minutes until hard-boiled. Allow them to cool, peel, and cut each egg in half.
Slice the cucumber thinly, then set aside.
In a saucepan over low heat, combine the peanut butter, coconut milk, and water. Stir continuously until the mixture is smooth.
Add the soy sauce, lime juice, brown sugar, chili paste, and salt to the sauce. Stir well and continue to cook over low heat until the sauce thickens, about 5-10 minutes.
Arrange the blanched vegetables, fried tofu, tempeh, bean sprouts, and cucumber on a serving platter.
Drizzle the warm peanut sauce over the arranged salad ingredients.
Top with the halved hard-boiled eggs and serve the Gado Gado at room temperature as a delicious and hearty salad.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 23.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 319 mg | 25% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
