Gado Gado
Gado gado is a classic Indonesian salad of blanched and raw vegetables topped with a warm and creamy peanut sauce dressing. It is a satisfying and nutritious dish that showcases the beauty of Indonesian vegetarian cuisine.
A colorful Indonesian vegetable salad served with a luscious warm peanut sauce dressing.
Nutrition per serving
Ingredients
Protein
Vegetables
Peanut Sauce
Instructions
Prepare the Vegetables and Tofu
Blanch the trimmed green beans in boiling salted water for 3 minutes until tender but still vibrant green. Drain and immediately transfer to ice water to stop cooking. Pat the tofu slices dry and pan-fry in a little oil until golden on both sides.
Make the Peanut Dressing
In a small saucepan over medium-low heat, whisk together peanut butter, kecap manis, tamarind paste, and 5 to 6 tablespoons of warm water until you achieve a smooth, pourable sauce. Season with salt and a pinch of chili flakes if desired.
Assemble the Salad
Arrange the blanched green beans, pan-fried tofu, and halved hard-boiled eggs on a large serving platter. You can also add sliced cucumber, shredded cabbage, or bean sprouts if desired to make the salad more substantial.
Dress and Serve
Pour the warm peanut dressing generously over all the components just before serving. Garnish with prawn crackers, crispy shallots, and sliced red chili. Serve immediately while the peanut sauce is still warm for the best flavor contrast.
Substitutions
Common mistakes
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