📝 About This Recipe
Gado-Gado, which literally translates to 'mix-mix', is a beloved Indonesian salad that celebrates the incredible versatility of soybeans. This vibrant dish features golden-fried tempeh and tofu served alongside blanched vegetables and hard-boiled eggs, all smothered in a rich, velvety peanut sauce. It is a masterclass in texture and balance, offering a perfect harmony of sweet, savory, spicy, and nutty flavors that make it a cornerstone of Javanese street food culture.
🥗 Ingredients
Soybean Proteins
- 250 grams Firm Tofu (cut into 2cm cubes)
- 250 grams Tempeh (cut into 2cm cubes or thick slices)
- 1/2 cup Vegetable Oil (for shallow frying)
The Vegetables & Eggs
- 2 medium Potatoes (boiled and cubed)
- 150 grams Green Beans (trimmed and cut into 2-inch lengths)
- 1/4 head Cabbage (shredded into thick ribbons)
- 100 grams Bean Sprouts (roots removed)
- 1 medium Cucumber (sliced into rounds or semi-circles)
- 3 Eggs (hard-boiled and quartered)
The Signature Peanut Sauce
- 200 grams Roasted Peanuts (unsalted, skinless)
- 3 cloves Garlic (smashed and fried briefly)
- 2-3 Red Chilies (deseeded for less heat)
- 2 tablespoons Palm Sugar (finely shaved)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp warm water)
- 200 ml Coconut Milk (full fat for creaminess)
- 1 teaspoon Salt (to taste)
Garnish
- 2 tablespoons Fried Shallots (for crunch)
- 1 handful Krupuk or Emping (prawn crackers or melinjo nut crackers)
👨🍳 Instructions
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1
Start by preparing the peanut sauce. In a food processor, pulse the roasted peanuts until they reach a fine crumb consistency. Don't go too far or you'll make peanut butter!
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2
In a small pan with a teaspoon of oil, sauté the garlic and chilies for 2 minutes until fragrant and softened. Add these to the food processor with the peanuts.
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3
Transfer the peanut mixture to a small saucepan. Stir in the coconut milk, shaved palm sugar, and tamarind water. Simmer over low heat for 5-8 minutes, stirring constantly until the sauce thickens and the oil begins to separate slightly. Season with salt and set aside to cool to room temperature.
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4
Boil the potatoes in salted water until tender (about 12-15 minutes). Drain, let cool, and cut into bite-sized cubes.
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5
Prepare a bowl of ice water. Blanch the cabbage, green beans, and bean sprouts in boiling water for 1-2 minutes until vibrant but still crisp. Immediately plunge them into the ice water to stop the cooking process, then drain thoroughly.
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6
Pat the tofu and tempeh cubes very dry with paper towels. This is crucial for achieving a crispy exterior.
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7
Heat the 1/2 cup of vegetable oil in a frying pan over medium-high heat. Fry the tofu cubes until all sides are golden brown and slightly crusty (about 4-5 minutes). Drain on paper towels.
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8
In the same oil, fry the tempeh cubes until deep golden and nutty in aroma (about 3-4 minutes). Drain on paper towels and sprinkle with a pinch of salt while hot.
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9
To assemble, arrange a bed of shredded cabbage and bean sprouts on a large platter or in individual bowls.
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10
Artfully place the potatoes, green beans, cucumber slices, fried tofu, and fried tempeh over the greens.
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11
Nestle the hard-boiled egg quarters around the plate.
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12
Generously drizzle the room-temperature peanut sauce over the entire assembly, or serve it in a bowl in the center for dipping.
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13
Finish by sprinkling with a handful of fried shallots and serving with a side of crispy crackers for that essential crunch.
💡 Chef's Tips
Always use palm sugar (Gula Melaka) if possible; its deep, caramel-like sweetness is much more authentic than white sugar. If the peanut sauce becomes too thick as it cools, thin it out with a tablespoon of warm water or coconut milk until it reaches a pourable consistency. For the best texture, fry the tempeh and tofu just before serving so they stay warm and crispy against the cool vegetables. Don't overcook the vegetables! They should have a 'snap' to them to provide a refreshing contrast to the rich sauce. If you are short on time, you can use high-quality natural peanut butter as a base, but nothing beats freshly ground roasted peanuts.
🍽️ Serving Suggestions
Serve with a side of Lontong (compressed rice cakes) to make it a more filling meal. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the richness of the peanuts. Add a side of Sambal Terasi (shrimp paste chili sauce) if you prefer an extra kick of heat. For a vegan version, simply omit the hard-boiled eggs and ensure your crackers are plant-based (like Emping). A squeeze of fresh lime juice over the final dish can brighten the flavors beautifully.