Gado-gado is Indonesia’s colorful mixed vegetable salad, combining blanched produce, tofu, tempeh, potatoes, egg, and a rich peanut dressing.
Cook each vegetable briefly so it stays bright and crisp, then make a smooth peanut sauce that is salty, sweet, spicy, and balanced with lime.
Blanch vegetables separately and cool them quickly. This keeps the colors vivid and prevents delicate bean sprouts from becoming soggy.
Serving Suggestions
Serve at room temperature with prawn crackers, fried shallots, extra chili, and steamed rice. It works as a light lunch or a generous side.
Recipe Notes
Store the components and sauce separately for up to three days. Thin the sauce with warm water before serving if it tightens in the refrigerator.
Indonesian Gado-Gado with Peanut Sauce
A colorful Indonesian salad of vegetables, tofu, tempeh, potatoes, egg, and rich peanut sauce.
Ingredients
Equipment
Method
Prepare Components:
- Blanch the beans, cabbage, and bean sprouts separately until just tender, then cool them in cold water.
- Boil the potatoes and eggs. Fry the tofu and tempeh until golden.
Make Sauce:
- Blend the peanuts, garlic, chile, sugar, lime juice, soy sauce, and warm water until thick and mostly smooth.
- Thin with additional water until the sauce is spoonable and taste for salt, sweetness, and lime.
Assemble:
- Arrange the vegetables, potatoes, tofu, tempeh, and eggs on a large platter. Spoon over the peanut sauce and serve.
Nutrition
Notes
- Use cashews or sunflower seeds for a peanut-free variation.
- The sauce can be made one day ahead and loosened with warm water.
