Gado Gado

Discover the vibrant and flavorful world of Indonesian cuisine with this Gado Gado recipe, a classic salad brimming with colorful, fresh vegetables, protein-rich tofu and tempeh, and hearty boiled eggs. Perfect for a healthy yet satisfying meal, this dish features a rich, creamy peanut sauce made with coconut milk, soy sauce, lime juice, and a touch of chili for an irresistible balance of sweet, salty, and spicy flavors. With its combination of blanched greens, crunchy bean sprouts, and crispy fried tofu, Gado Gado is a versatile, nutrient-packed dish that’s as visually stunning as it is delicious. Ideal for vegetarians and customizable to your preference, this Indonesian staple is served at room temperature, making it an easy and delightful option for any occasion.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams green beans
• 2 medium carrots
• 2 medium potatoes
• 200 grams cabbage
• 150 grams bean sprouts
• 200 grams tofu
• 200 grams tempeh
• 4 large eggs
• 1 large cucumber
• 200 grams peanut butter
• 200 ml coconut milk
• 100 ml water
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 2 teaspoons chili paste
• 1 teaspoon salt
• 2 tablespoons oil

Directions

Step 1

Start by preparing the vegetables: Trim and cut the green beans in half. Peel and slice the carrots into thin strips. Peel and cut the potatoes into small cubes. Chop the cabbage into bite-sized pieces.

Step 2

Blanch the green beans, carrots, potatoes, and cabbage in boiling water for about 5 minutes until tender-crisp. Remove them and immediately immerse them in ice water to stop the cooking process. Drain and set aside.

Step 3

Wash the bean sprouts thoroughly and blanch them for 2 minutes. Drain and set aside.

Step 4

Cut the tofu and tempeh into 2 cm cubes. Heat 1 tablespoon of oil in a frying pan and fry the tofu and tempeh until golden brown on all sides. Remove and drain on paper towels.

Step 5

Boil the eggs for 8-10 minutes until hard-boiled. Allow them to cool, peel, and cut each egg in half.

Step 6

Slice the cucumber thinly, then set aside.

Step 7

In a saucepan over low heat, combine the peanut butter, coconut milk, and water. Stir continuously until the mixture is smooth.

Step 8

Add the soy sauce, lime juice, brown sugar, chili paste, and salt to the sauce. Stir well and continue to cook over low heat until the sauce thickens, about 5-10 minutes.

Step 9

Arrange the blanched vegetables, fried tofu, tempeh, bean sprouts, and cucumber on a serving platter.

Step 10

Drizzle the warm peanut sauce over the arranged salad ingredients.

Step 11

Top with the halved hard-boiled eggs and serve the Gado Gado at room temperature as a delicious and hearty salad.

Nutrition Facts

Serving size	2755.4 grams (2755.4g)

Amount per serving	% Daily Value*
Calories	3251

Total Fat 191.40g	245%
Saturated Fat 38.60g	193%
Polyunsaturated Fat 25.70g
Cholesterol 744mg	248%
Sodium 5210mg	227%
Total Carbohydrate 261.60g	95%
Dietary Fiber 43.70g	156%
Total Sugars 94.00g
Protein 170.70g	341%

Vitamin D 164IU	820%
Calcium 1510mg	116%
Iron 33mg	186%
Potassium 7265mg	155%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 19.8%

Carbs: 30.3%