A vibrant and authentic Indonesian salad featuring a medley of blanched vegetables, pan-fried tofu and tempeh, and hard-boiled eggs. Everything is brought together with a rich, creamy, and perfectly balanced peanut sauce made with traditional ingredients like palm sugar and tamarind. A satisfying and complete meal in a bowl.
Prep25 min
Cook25 min
Servings4
Serving size: 1 serving
841cal
38gprotein
66gcarbs
52g
Ingredients
200 g Firm Tofu (Pressed for 30 minutes to remove excess water)
200 g Tempeh (Cut into 1-inch cubes)
4 pcs Eggs (Large)
300 g Yukon Gold Potatoes (Scrubbed and cut into wedges)
Fiber-rich Gado Gado salad with perfectly spiced peanut dressing – an energy-giving, creamy delight!
This california dish is perfect for lunch. With 840.82 calories and 37.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Salt (For boiling water)
0.5 cup Creamy Peanut Butter (Unsweetened)
0.75 cup Coconut Milk (Full-fat)
2 tbsp Kecap Manis (Indonesian sweet soy sauce)
2 tbsp Lime Juice (Freshly squeezed)
1 tbsp Tamarind Paste
2 cloves Garlic (Minced)
2 tbsp Palm Sugar (Grated or finely chopped)
1 tbsp Sambal Oelek (Adjust to your spice preference)
0.5 cup Water (To thin the sauce)
4 tbsp Fried Shallots (For garnish)
1 cup Shrimp Crackers (Krupuk, for serving)
Instructions
1
Cook Eggs and Potatoes
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 9 minutes for hard-boiled eggs. Immediately transfer to an ice bath to cool. Peel and halve.
In a separate large pot, add the potato wedges and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and set aside.
2
Fry Tofu and Tempeh
While the potatoes cook, pat the pressed tofu and tempeh cubes dry with a paper towel.
Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the tofu and tempeh in a single layer.
Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
3
Blanch Vegetables
Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water on the side.
Blanch the green beans for 2-3 minutes until crisp-tender. Remove with a slotted spoon and plunge into the ice water.
Next, blanch the napa cabbage for 1 minute, then transfer to the ice water.
Finally, blanch the bean sprouts for just 30 seconds, then transfer to the ice water. Once all vegetables are cool, drain them thoroughly.
4
Make the Peanut Sauce
In a small saucepan, combine the peanut butter, coconut milk, kecap manis, lime juice, tamarind paste, minced garlic, palm sugar, and sambal oelek.
Whisk together over medium-low heat until the sugar has dissolved and the sauce is smooth and slightly thickened, about 4-5 minutes. Do not let it boil.
Slowly whisk in the water, a little at a time, until you reach a smooth, pourable consistency similar to a thick dressing. Remove from heat and keep warm.
5
Assemble and Serve
On a large platter or in individual bowls, arrange the blanched cabbage, green beans, bean sprouts, cooked potato wedges, and fresh cucumber slices.
Top the bed of vegetables with the fried tofu, tempeh, and halved hard-boiled eggs.
Drizzle generously with the warm peanut sauce.
Garnish with a sprinkle of fried shallots and serve immediately with shrimp crackers on the side.
