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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.
Cook Eggs and Potatoes
Fry Tofu and Tempeh
Blanch Vegetables
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.
This indonesian recipe takes 50 minutes to prepare and yields 4 servings. At 840.82 calories per serving with 37.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Peanut Sauce
Assemble and Serve
To make this recipe vegan, simply omit the hard-boiled eggs and ensure you use vegan shrimp crackers or omit them.
Feel free to substitute or add other vegetables like carrots, spinach, chayote, or long beans. Adjust blanching times accordingly.
For a nut-free version, substitute the peanut butter with sunflower seed butter. The flavor will be different but still delicious.
If you don't have tempeh, you can use all tofu. Alternatively, you can add cooked chicken or shrimp for a non-vegetarian version.
With a combination of tofu, tempeh, and peanuts, this dish provides a complete protein profile essential for muscle repair, growth, and overall body function.
The wide array of vegetables like green beans, cabbage, and potatoes contributes significant dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
The peanut sauce is a great source of monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
This colorful salad offers a spectrum of micronutrients, including iron from tempeh, potassium from potatoes, and various vitamins from the fresh and blanched vegetables.
One serving of this Gado Gado recipe contains approximately 690-720 calories. It's a very substantial and complete meal, rich in protein, healthy fats, and fiber.
Yes, Gado Gado is considered a healthy and balanced meal. It's packed with protein from tofu, tempeh, and eggs, fiber from a wide variety of vegetables, and healthy fats from the peanut sauce. To make it lighter, you can steam the tofu and tempeh instead of frying.
Absolutely. To make it vegan, simply omit the hard-boiled eggs and serve with a vegan cracker, like emping (made from melinjo nuts), instead of shrimp crackers.
Kecap Manis is a thick, sweet Indonesian soy sauce. It's a key ingredient for authentic flavor. If you can't find it, you can make a substitute by simmering equal parts soy sauce and palm sugar (or brown sugar) until it thickens slightly.
It's best to store the components separately in airtight containers in the refrigerator for up to 2 days. Store the salad ingredients, proteins, and peanut sauce in different containers. Reheat the sauce gently before assembling and serving.