Main Course

Gado-Gado

Name: Gado-Gado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 300 g firm tofu pressed and cubed; 120 ml peanut oil; 2 pcs potato peeled and cubed; 200 g green bean trimmed and cut into 2-inch pieces; 200 g cabbage shredded; 100 g bean sprout; 4 pcs hard-boiled egg halved; 1 pcs cucumber sliced; 2 tbsp fried shallot (optional); 4 pcs shrimp cracker (optional); 200 g roasted peanut unsalted; 2 clove garlic clove; 1 pcs red chili deseeded; 1 tbsp tamarind paste; 1 tbsp palm sugar grated; 2 tbsp lime juice; 120 ml water; 0.5 tsp salt

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

300 gfirm tofu, pressed and cubed
120 mlpeanut oil
2 pcspotato, peeled and cubed
200 ggreen bean, trimmed and cut into 2-inch 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

70%Score

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

Storage

Store leftover Gado-Gado components and peanut sauce separately in airtight containers in the refrigerator.

Reheating

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.