Gado Gado Veggies with Peanut Sauce
Elevate your meal game with Gado Gado Veggies with Peanut Sauce, a vibrant Indonesian-inspired salad bursting with fresh, colorful vegetables and hearty toppings. Featuring tender green beans, sweet carrots, crunchy cabbage, creamy potatoes, pan-fried tofu, and crispy bean sprouts, this dish is a wholesome feast for your senses. The star of the show is the rich, velvety peanut sauce, made with natural peanut butter, coconut milk, soy sauce, and a hint of lime for the perfect balance of savory, sweet, and tangy flavors. Garnished with hard-boiled eggs and optional crushed peanuts or cilantro, this versatile dish is perfect for a light lunch, a shareable appetizer, or a satisfying dinner. Quick to prepare in under 40 minutes, this gado gado recipe is packed with protein, fiber, and bold flavors, making it a nutritious and delicious way to enjoy plant-based eating.
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Recipe Information
Ingredients
- 200 grams Green beans
- 2 medium Carrots
- 200 grams Cabbage
- 2 medium Potatoes
- 100 grams Bean sprouts
- 200 grams Firm tofu
- 1 medium Cucumber
- 2 large Hard-boiled eggs
- 100 grams Peanut butter (natural, unsweetened)
- 120 milliliters Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 2 cloves Garlic
- 0.5 teaspoon Chili flakes
- 0.5 teaspoon Salt
- 120 milliliters Water
Instructions
Trim and blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice bath to retain their color and crispness.
Peel and slice the carrots into matchsticks. Blanch them in boiling water for 2-3 minutes, then ice bath immediately.
Slice the cabbage into thin strips and blanch for 2-3 minutes. Use the ice bath method to preserve texture.
Peel the potatoes, dice them into bite-sized chunks, and boil until fork-tender, approximately 10-12 minutes. Drain and set aside.
Rinse the bean sprouts and blanch them for 1 minute. Drain and set aside.
Slice the tofu into cubes and pan-fry with a drizzle of oil over medium heat until golden and crispy on all sides. Set aside.
Slice the cucumber thinly into rounds or half-moons and set aside.
Peel and cut the hard-boiled eggs in half and set them aside for garnishing.
In a small saucepan, prepare the peanut sauce by combining peanut butter, coconut milk, soy sauce, brown sugar, lime juice, grated garlic, chili flakes, salt, and water. Stir continuously over low heat until the mixture is smooth and slightly thickened, about 5-7 minutes. Adjust consistency with more water if needed.
On a serving platter, arrange the green beans, carrots, cabbage, potatoes, bean sprouts, tofu, and cucumber in neat sections.
Place the halved eggs on top for garnish.
Drizzle the peanut sauce generously over the vegetables or serve it on the side as a dipping sauce.
Optional: Garnish with chopped peanuts or fresh cilantro for added texture and flavor.
Serve immediately and enjoy this healthy, vibrant dish!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 447 mg | 34% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1096 mg | 23% | |
*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.
