Gado-Gado

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.

Nutrition · per serving

774kcal

35gProtein

52gCarbs

49gFat

11gFiber

2 servings

Ingredients

20 items

Sayuran dan lauk

firm tofu150 g

tempeh150 g

waxy potato200 g

bean sprouts120 g

spinach100 g

cucumber120 g

eggs2 large

neutral oil15 ml

Saus kacang

roasted peanuts90 g

garlic2 cloves

red chili1 small

palm sugar15 g

kecap manis20 ml

tamarind paste10 g

lime juice15 ml

hot water120 ml

salt3 g

Pelengkap

fried shallots10 g

lime wedges2 wedges

prawn crackers20 g

Tips

•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.

Steps

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.
150 g firm tofu150 g tempeh200 g waxy potato120 g cucumber120 g bean sprouts100 g spinach
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.
2 large eggs200 g waxy potato
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.
150 g firm tofu150 g tempeh15 ml neutral oil
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.
90 g roasted peanuts2 cloves garlic1 small red chili15 g palm sugar20 ml kecap manis10 g tamarind paste15 ml lime juice120 ml hot water3 g salt
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.
120 g bean sprouts100 g spinach
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.
2 large eggs200 g waxy potato120 g bean sprouts100 g spinach120 g cucumber150 g firm tofu150 g tempeh10 g fried shallots2 wedges lime wedges20 g prawn crackers

Origin & History

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.

indonesian salad tempeh vegetarian peanut-sauce weeknight beginner

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Steps

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.

150 g firm tofu150 g tempeh200 g waxy potato120 g cucumber120 g bean sprouts100 g spinach

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.

2 large eggs200 g waxy potato

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.

150 g firm tofu150 g tempeh15 ml neutral oil

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.

90 g roasted peanuts2 cloves garlic1 small red chili15 g palm sugar20 ml kecap manis10 g tamarind paste15 ml lime juice120 ml hot water3 g salt

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.

120 g bean sprouts100 g spinach

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.

2 large eggs200 g waxy potato120 g bean sprouts100 g spinach120 g cucumber150 g firm tofu150 g tempeh10 g fried shallots2 wedges lime wedges20 g prawn crackers