Description
Gado-Gado is a traditional Indonesian salad featuring a vibrant mix of blanched vegetables, boiled eggs, and fried tofu served with a rich, savory peanut sauce. This hearty and flavorful dish combines crisp green beans, napa cabbage, bean sprouts, new potatoes, fresh cucumber, and tomatoes, topped with a luscious homemade satay sauce made from roasted peanuts, garlic, shallots, and spices. Perfect for a light lunch or dinner, Gado-Gado offers a delightful balance of textures and tastes emblematic of Indonesian cuisine.
Ingredients
Scale
Vegetables and Proteins
- 2 to 3 tablespoons neutral oil (grapeseed or vegetable)
- 1 (14-ounce) package extra-firm tofu, drained and cut into 1/2-inch slices
- Kosher salt and freshly ground pepper, to taste
- 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 thinly sliced 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
Peanut Satay Sauce
- 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 (sweet soy sauce)
- 2 tablespoons palm or brown sugar
- 1 teaspoon sea salt
Instructions
- Fry the Tofu: Heat a large frying pan over medium-high heat. Once hot, drizzle with 1 to 2 tablespoons of neutral oil and add the tofu slices. Season generously with salt and pepper. Reduce the heat to medium and fry the tofu for 2 to 3 minutes on each side until golden brown. Remove the tofu from the pan, allow it to cool slightly, then cut into squares or triangles.
- Blanch the Vegetables: Bring a large pot of salted water to a boil. Add the green beans and blanch for about 4 minutes until just tender. Immediately add the sliced napa cabbage and bean sprouts to the boiling water and blanch for an additional 30 seconds to 1 minute. Drain the vegetables and refresh them under cold water to stop the cooking process. Drain thoroughly in a colander.
- Cook the Potatoes: Using the same pot, add more water and salt if necessary, and bring to a boil again. Add the peeled and halved new potatoes, cooking for about 15 minutes until tender. Drain and set aside.
- Prepare the Peanut Sauce Paste: In a blender or food processor, combine the roasted peanuts, sliced shallots, garlic, and red chiles. Blitz until a chunky paste forms. Add a small splash of water if needed to help blend to your preferred consistency. For an authentic texture, a mortar and pestle can also be used to grind the ingredients manually.
- Cook the Peanut Sauce: Heat a medium saucepan over medium-low heat and drizzle with the remaining tablespoon of oil. Add the peanut paste and stir constantly for 2 to 3 minutes until fragrant. Stir in the kecap manis, palm sugar, sea salt, and 1 cup of water. Continue cooking and stirring for 2 to 3 minutes until the sauce is well combined and slightly thickened. The peanut sauce can be refrigerated in a sealed jar for up to 7 days.
- Assemble the Salad: Arrange the blanched green beans, cabbage, bean sprouts, cooked potatoes, fried tofu, cucumber slices, tomato wedges, and halved boiled eggs on individual plates or on a large communal serving platter. Generously drizzle each serving with the warm peanut sauce and sprinkle with crispy fried shallots before serving.
Notes
- Do not overcook the vegetables; blanch them just until tender-crisp to maintain their texture and color.
- If you cannot find kecap manis, substitute with a mixture of soy sauce and brown sugar or honey for sweetness.
- Adjust the number of chiles according to your preferred spice level.
- Fried shallots can be prepared at home or store-bought for convenience; they add a delightful crunch and flavor contrast.
- This dish is best served fresh but the peanut sauce can be made in advance and stored in the refrigerator for up to a week.
- For a vegan version, omit the boiled eggs.
- Peanut sauce consistency can be adjusted by adding a little more water to reach desired creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Indonesian
Keywords: Gado-Gado, Indonesian salad, peanut sauce, tofu recipe, vegetable salad, vegetarian Indonesian food
