Ingredients

2 to 3 tablespoons neutral oil, such as grapeseed or vegetable

1 (14-ounce) package extra-firm tofu, drained and cut into 1/2-inch slices

Kosher salt and freshly ground pepper

10 ounces green beans, trimmed

1/2 small napa cabbage, finely sliced

6 ounces bean sprouts (about 2 cups)

10 new potatoes or other small variety, peeled and halved

1 large cucumber, peeled and sliced thinly on the diagonal

2 tomatoes, each cut into 8 wedges

4 boiled (8-minute) eggs, peeled and halved

1/2 cup homemade or store-bought fried shallots

1 cup roasted unsalted peanuts

4 shallots, peeled and sliced

3 garlic cloves, sliced

1 to 2 red chiles, deseeded and sliced

3 tablespoons kecap manis (see tip)

2 tablespoons palm or brown sugar

1 teaspoon sea salt

Instructions

Step 1: Heat a large frying pan over medium-high heat. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.

Step 2: Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water, and drain well.

Step 3: Bring the same pot of water (add more water and salt if needed) to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and set aside.

Step 4: Meanwhile, make the peanut sauce: place the peanuts, sliced shallots, garlic, and chile into a blender or food processor. Blitz until it becomes a chunky paste. Add a splash of water if needed to help blend, or process to a smoother paste if preferred. Traditionally, a mortar and pestle is used for this step.

Step 5: Heat a medium saucepan over medium-low heat. Drizzle with the remaining 1 tablespoon oil and add the peanut paste, stirring constantly for 2 to 3 minutes until fragrant. Add kecap manis, palm sugar, salt, and 1 cup water. Stir for 2 to 3 minutes until the sauce is well combined and slightly thickened. Remove from heat.

Step 6: To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes, and eggs among serving plates or arrange all on one large platter. Drizzle generously with the peanut sauce and top with crispy fried shallots.

Tips & Variations

For authenticity, use kecap manis, a sweet soy sauce, which adds depth and sweetness to the peanut sauce.

Try adding boiled corn or steamed spinach for extra nutrition and variety.

If you prefer a spicier sauce, include the chile seeds or add more red chiles to the paste.

Use a mortar and pestle if you want a rustic texture and traditional flavor from the peanut sauce.

Storage

Store leftover peanut sauce in an airtight container in the refrigerator for up to 7 days. Keep the vegetables and cooked tofu separate to prevent sogginess and store in airtight containers for up to 2 days. Reheat the peanut sauce gently on the stove before serving. Assemble the salad fresh to maintain crisp textures.

FAQs

Can I make Gado-Gado vegan?

Yes, simply omit the boiled eggs or replace them with extra tofu or tempeh to keep the protein content high while maintaining the dish’s delicious flavors.