indonesiansaladtempehvegetarianpeanut-sauceweeknightbeginner

Gado-Gado

Name: Gado-Gado
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 150 g firm tofu; 150 g tempeh; 200 g waxy potato; 120 g bean sprouts; 100 g spinach; 120 g cucumber; 2 large eggs; 15 ml neutral oil; 90 g roasted peanuts; 2 cloves garlic; 1 small red chili; 15 g palm sugar; 20 ml kecap manis; 10 g tamarind paste; 15 ml lime juice; 120 ml hot water; 3 g salt; 10 g fried shallots; 2 wedges lime wedges; 20 g prawn crackers

Gado-gado combines tender potatoes, crisp sprouts, wilted spinach, golden tofu, tempeh, and eggs under a savory-sweet peanut sauce. The result is hearty yet fresh, with creamy, crunchy, spicy, and tangy elements in every bite.

30 min

2 servings

774 kcal

Indonesian

Ingredients

Sayuran dan lauk

150 gfirm tofu
150 gtempeh
200 gwaxy potato
120 gbean sprouts
100 gspinach
120 gcucumber
2 largeeggs
15 mlneutral oil

Saus kacang

90 groasted peanuts
2 clovesgarlic
1 smallred chili
15 gpalm sugar
20 mlkecap manis
10 gtamarind paste
15 mllime juice
120 mlhot water
3 gsalt

Pelengkap

10 gfried shallots
2 wedgeslime wedges
20 gprawn crackers

Instructions

1
Bring a medium pot of water to the boil. While it heats, cut the tofu into bite-size pieces, slice the tempeh into thin rectangles, scrub the potato and cut it into 2 cm chunks, slice the cucumber, and rinse the bean sprouts and spinach well.
2
Lower the eggs into the boiling water and boil for 9 minutes for firm yolks. In the same pot, add the potato chunks after 2 minutes and cook until just tender, 10-12 minutes total from when the potato goes in. Lift out the eggs and cool under cold water; drain the potatoes when a knife slides in easily but they still hold their shape.
3
While the eggs and potato cook, heat a frying pan over medium heat with the oil. Pan-fry the tofu and tempeh for 3-4 minutes per side until lightly golden; this improves flavor and helps them stay intact in the salad.
4
Make the peanut sauce: blend or crush the roasted peanuts, garlic, chili, palm sugar, kecap manis, tamarind paste, lime juice, hot water, and salt until mostly smooth but still a little textured. It should be thick yet pourable; add a splash more hot water if needed.
5
Use the still-hot potato water to blanch the bean sprouts for 30 seconds and the spinach for 20-30 seconds, just until wilted and bright green. Drain well so the vegetables do not water down the sauce.
6
Peel and halve the eggs. Arrange the potato, bean sprouts, spinach, cucumber, tofu, tempeh, and eggs on two plates. Spoon over the peanut sauce generously, then finish with fried shallots and serve with lime wedges and prawn crackers on the side.

Nutrition per serving

774 kcal

Calories

35g

Protein

52g

Carbs

49g

Fat

11g

Fiber

Notes

•For a beginner-friendly shortcut, use a small food processor for the sauce; if it becomes too thick as it sits, loosen it with 1-2 tablespoons of hot water.
•Traditional gado-gado often includes more vegetables such as cabbage or long beans; this faster version keeps the classic balance while fitting the 30-minute limit.
•If you want a fully vegetarian serving, replace the prawn crackers with plain krupuk made without shrimp or serve with extra fried shallots.

Background

Gado-gado is a beloved Indonesian composed salad of cooked and raw vegetables, protein, and a rich peanut dressing. It is especially associated with Java and Betawi cooking, though versions vary widely across Indonesia depending on region and household tradition.

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