What does Gado Gado taste like?

Gado Gado has a rich, layered flavor profile. The vegetables provide freshness and crunch, while the tofu, tempeh, and eggs add heartiness. The peanut sauce delivers a creamy, nutty taste balanced with sweet, savory, tangy, and slightly spicy notes, making Gado Gado both comforting and exciting.

Can Gado Gado be made vegan?

Yes, Gado Gado can easily be made vegan. Simply omit the eggs and ensure that all sauce ingredients are plant-based. The tofu and tempeh already provide excellent plant protein, making vegan Gado Gado just as satisfying and flavorful.

How long does Gado Gado last in the fridge?

Gado Gado components can be stored separately in the refrigerator for up to 3 days. Keep the peanut sauce in an airtight container and stir it before use. For the best taste and texture, assemble Gado Gado just before serving rather than storing it fully mixed.

Gado Gado: Easy Indonesian Salad with Peanut Sauce

Name: Gado Gado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indonesian
Ingredients: 2 cups cabbage, chopped; 1 cup green beans, trimmed; 1 cup bean sprouts; 2 medium potatoes, peeled and sliced; 3 large eggs; 200g firm tofu, cubed; 200g tempeh, sliced; 1 cucumber, sliced; 1/2 cup peanut butter; 2 cloves garlic; 1-2 tbsp chili paste; 2 tbsp soy sauce; 2 tbsp lime juice; 1 tbsp brown sugar; 1/2 cup water or coconut milk; Oil for frying

Description

Gado Gado is a traditional Indonesian salad featuring a colorful mix of blanched vegetables, tofu, tempeh, eggs, and potatoes, all topped with a rich and creamy peanut sauce. This hearty and nutritious dish is packed with flavor, texture, and plant-based goodness, making it a perfect balanced meal for any time of the day.

Ingredients

Scale

2 cups cabbage, chopped
1 cup green beans, trimmed
1 cup bean sprouts
2 medium potatoes, peeled and sliced
3 large eggs
200g firm tofu, cubed
200g tempeh, sliced
1 cucumber, sliced
1/2 cup peanut butter
2 cloves garlic
1–2 tbsp chili paste
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp brown sugar
1/2 cup water or coconut milk
Oil for frying

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Instructions

Bring a pot of water to a boil and blanch the cabbage, green beans, and bean sprouts until just tender. Transfer to cold water and drain.
Boil the sliced potatoes until fork-tender, then drain and set aside.
Hard-boil the eggs, peel, and cut them in halves.
Heat oil in a pan and fry the tofu and tempeh until golden brown on all sides. Remove and drain excess oil.
Prepare the peanut sauce by blending peanut butter, garlic, chili paste, soy sauce, lime juice, and brown sugar. Gradually add water or coconut milk until smooth.
Arrange the vegetables, potatoes, tofu, tempeh, cucumber, and eggs on a serving plate.
Pour the peanut sauce generously over the top and serve immediately.

Notes

Do not overcook the vegetables to maintain a crisp texture.
Adjust chili paste to control the spice level.
You can bake or air-fry tofu and tempeh for a healthier option.
Store sauce and components separately for best freshness.
Stir peanut sauce before serving if it thickens in the fridge.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Boiling, Frying, Blending
Cuisine: Indonesian

Nutrition

Serving Size: 1 plate
Calories: 420 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 18 g
Cholesterol: 140 mg