Method

  1. Cook the eggs and potatoes

    Place 400 g of baby potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce to a steady simmer and cook for 12 to 15 minutes, until a small knife slides into the centers with little resistance. Meanwhile, carefully lower 4 large eggs into a second saucepan of boiling water and cook for 11 minutes, until both whites and yolks are firm. Drain the potatoes. Cool the eggs under running water, peel them, and cut them into quarters. Halve any larger potatoes.

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  2. Blanch and drain the vegetables

    Blanch and drain the vegetables during preparation

    Bring a large pot of water to a rolling boil. Add 200 g of green beans and 150 g of carrots and cook for 3 minutes, adding 200 g of green cabbage for the final 90 seconds. Lift everything into a colander and rinse briefly with cool water to stop the cooking. Add 150 g of mung bean sprouts to the boiling water and cook for 1 minute, until steaming hot throughout, then drain. Shake and press out excess water so the peanut sauce will cling rather than become diluted.

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  3. Brown the tofu and tempeh

    Brown the tofu and tempeh during preparation

    Pat 250 g of firm tofu and 200 g of plain tempeh dry, then cut both into bite-size pieces. Heat 30 ml of neutral cooking oil in a wide skillet over medium-high heat. Add the pieces in a single layer and cook for 8 to 10 minutes, turning every few minutes, until the tofu has crisp golden edges and the tempeh is browned on several sides. Work in two batches if the pan is crowded.

    08:00

  4. Blend and warm the peanut sauce

    Blend and warm the peanut sauce during preparation

    Add 110 g of roasted unsalted peanuts, 2 garlic cloves, 1 fresh red chili, 30 ml of kecap manis (sweet soy sauce; contains soy and wheat), 15 g of palm sugar, 15 ml of tamarind concentrate, 30 ml of fresh lime juice, and 3 g of fine sea salt to a blender. Blend while pouring in 180 ml of hot water gradually, stopping to scrape down the sides, until the sauce is smooth but still thick enough to coat a spoon. Pour it into a small saucepan and simmer over medium-low heat for 3 to 4 minutes, stirring often, until glossy and cohesive. Taste and adjust the balance with a little extra lime or chili only if needed.

    03:00

  5. Build the gado-gado platter

    Cut 200 g of cucumber into thin rounds or half-moons. Arrange the cucumber, potatoes, blanched vegetables, tofu, tempeh, and quartered eggs in distinct sections on a broad platter. Spoon the warm peanut sauce generously across the top, leaving some colors visible. Finish with fried shallots (optional) and serve with plain rice crackers (optional) alongside. Bring the platter to the table while the crisp pieces are still warm.

Cook's noteTaste the peanut sauce before plating because kecap manis varies in sweetness and saltiness. The finished dish contains peanuts, soy, and egg; many kecap manis brands also contain wheat.

Smart Substitutions

  • No tempeh? Use an equal weight of extra firm tofu or cooked shelled edamame for a different soy-based texture.
  • No kecap manis? Mix regular soy sauce with dark brown sugar until lightly syrupy, then use the same measured amount and adjust the sauce to taste.
  • No palm sugar? Use dark brown sugar or coconut sugar for a similar caramel note.
  • No bean sprouts? Use briefly blanched spinach, broccoli florets, or extra green beans.

Tips and Variations

  • Drain the blanched vegetables thoroughly; even a little trapped water can thin the peanut sauce on the platter.
  • Keep the tofu and tempeh pieces similar in size so they brown at the same pace.
  • For a milder sauce, remove the chili seeds before blending; for more heat, include a second small chili.
  • Arrange the components in sections before saucing so every serving gets a balanced mix of crisp, tender, cool, and warm elements.

What Went Wrong?

  • Peanut sauce is too thick Whisk in hot water a spoonful at a time until it falls from the spoon in a slow ribbon.
  • Peanut sauce looks oily Blend it again with a small splash of hot water until the emulsion becomes smooth and glossy.
  • Vegetables make the platter watery Drain them longer and press the cabbage and bean sprouts gently in the colander before arranging.
  • Tofu sticks to the skillet Let the first side form a golden crust before turning, and avoid crowding the pan.

Nutrition Estimate

Calories690
Protein39 g
Carbs59 g
Fat38 g
  • Fiber: 12 g per serving
  • Sodium: 580 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

saladvegetarianpeanut saucetofutempeh

FAQ

What is gado-gado?Gado-gado is an Indonesian mixed vegetable dish served with peanut sauce. Common versions include blanched vegetables, potatoes, tofu, tempeh, hard-boiled eggs, and a crisp accompaniment.
Is gado-gado served warm or cold?It is often a mix of temperatures: cool cucumber and drained vegetables, warm tofu and tempeh, and freshly warmed peanut sauce. That contrast is part of its appeal.
Can I make the peanut sauce less spicy?Yes. Remove the chili seeds, use half a chili, or omit it. The sauce will still have depth from roasted peanuts, kecap manis, tamarind, garlic, and lime.
Can I leave out the eggs?Yes. Increase the tofu or tempeh slightly, or add cooked edamame, while keeping the same vegetable and peanut sauce proportions.