📝 About This Recipe
Transport your senses to the vibrant streets of Jakarta with this authentic Gado-Gado, a 'medley' of blanched vegetables, protein-rich tofu, and soft-boiled eggs. The soul of this dish is its rich, creamy peanut sauce, meticulously crafted to be 100% gluten-free without sacrificing the deep umami and spicy-sweet complexity of the original. It is a masterful balance of textures—crunchy, tender, and silky—all tied together by a dressing that is nothing short of liquid gold.
🥗 Ingredients
The Vegetable Base
- 200 grams Green beans (trimmed and halved)
- 2 cups Cabbage (shredded into thick ribbons)
- 150 grams Bean sprouts (rinsed and tailed)
- 1 large bunch Spinach or Water Spinach (stems removed)
- 1 medium Cucumber (sliced into half-moons)
- 2 medium Potatoes (boiled, peeled, and cubed)
Protein
- 250 grams Firm Tofu (pressed and cubed)
- 200 grams Tempeh (sliced into bite-sized rectangles)
- 3-4 pieces Eggs (large, at room temperature)
Gluten-Free Peanut Sauce
- 1.5 cups Roasted Peanuts (unsalted, skinless)
- 3 cloves Garlic (roughly chopped)
- 2-3 pieces Red Bird's Eye Chilies (seeded for less heat if desired)
- 2 tablespoons Tamari (ensures the dish remains gluten-free)
- 2-3 tablespoons Palm Sugar (finely shaved; substitute brown sugar if needed)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 1/2 cup Coconut Milk (full fat for creaminess)
- 1 tablespoon Lime juice (freshly squeezed)
Garnish
- 1/4 cup Shallots (fried until crispy)
- 1 handful Shrimp Crackers or Rice Crackers (ensure they are certified gluten-free)
👨🍳 Instructions
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1
Begin by boiling the potatoes in salted water until tender (about 12-15 minutes). Drain, let cool slightly, then peel and cube.
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2
Bring a large pot of water to a boil. Prepare an ice bath nearby. Blanch the green beans for 3 minutes, then the cabbage for 1 minute, and finally the bean sprouts and spinach for 30 seconds each. Shock them immediately in the ice bath to retain their vibrant color and crunch.
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3
Place the eggs in boiling water for 7-8 minutes for a jammy-to-firm yolk. Transfer to the ice bath, peel, and quarter them.
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4
Heat a small amount of oil in a skillet over medium-high heat. Fry the tofu cubes and tempeh slices until golden brown and crispy on all sides. Drain on paper towels and sprinkle with a pinch of salt.
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5
To make the sauce, toast the peanuts in a dry pan until fragrant. Pulse them in a food processor until they reach a fine meal consistency (or leave a bit chunky for texture).
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6
In a mortar and pestle or small blender, grind the garlic and chilies into a smooth paste.
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7
Heat 1 tablespoon of oil in a saucepan. Sauté the garlic-chili paste for 1 minute until fragrant. Add the ground peanuts, coconut milk, tamari, palm sugar, and tamarind water.
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8
Simmer the sauce over low heat, stirring constantly, for 5-7 minutes until it thickens and the oil begins to slightly separate. If it’s too thick, add a splash of water.
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9
Remove the sauce from heat and stir in the lime juice. Taste and adjust—it should be a perfect harmony of salty, sweet, spicy, and sour.
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10
To assemble, arrange a bed of blanched vegetables, cucumber, potatoes, fried tofu, and tempeh on a large platter or in individual bowls.
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11
Tuck the boiled egg quarters into the arrangement.
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12
Generously pour the warm peanut sauce over the center of the salad, or serve it in a bowl on the side for dipping.
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13
Garnish with a heavy sprinkle of crispy fried shallots and serve immediately with crackers for that essential crunch.
💡 Chef's Tips
Always use Tamari instead of regular soy sauce to keep this dish strictly gluten-free. Don't overcook the vegetables; they should have a 'snap' to provide a contrast to the creamy sauce. If you want a truly authentic flavor, add 1/2 teaspoon of toasted shrimp paste (terasi) to the sauce base. Make the peanut sauce in advance—it actually tastes better the next day as the flavors meld. To save time, use a high-quality natural peanut butter as a base, but ensure it contains no added sugar or oils.
🍽️ Serving Suggestions
Serve with a side of Jasmine rice or Lontong (Indonesian compressed rice cakes) for a more filling meal. Pair with a chilled Lemongrass Ginger tea to cut through the richness of the peanut sauce. Add a side of Sambal Oelek for those who prefer an extra spicy kick. For a refreshing finish, serve with a plate of sliced tropical fruits like mango or pineapple.