Nut-Free Gado Gado

Savor the vibrant flavors of Indonesia with this wholesome and allergy-friendly Nut-Free Gado Gado! Perfect for vegetarians or those avoiding nuts, this recipe reimagines the classic dish with a rich, creamy sauce made from coconut milk, tamarind, and a touch of spicy bird’s eye chili. Crisp blanched green beans, carrots, and cabbage pair perfectly with golden pan-fried tofu, crunchy bean sprouts, and refreshing cucumber slices, all topped with toasted sesame seeds for a delightful crunch. Served with hard-boiled eggs and drizzled with the warm, nut-free sauce, this dish bursts with bold, tangy, and savory notes in every bite. With just 45 minutes from prep to plate, it’s an easy yet impressive meal for any table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Firm tofu
• 0.5 teaspoon Salt
• 2 tablespoons Vegetable oil
• 150 grams Green beans
• 2 medium Carrots
• 200 grams Cabbage
• 100 grams Bean sprouts
• 1 medium Cucumber
• 2 large Eggs
• 200 ml Coconut milk
• 2 cloves Garlic cloves
• 1 inch piece Ginger
• 1 tablespoon Tamarind paste
• 2 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 1 whole Lime
• 1 whole Bird's eye chili
• 2 tablespoons Sesame seeds

Directions

Step 1

Start by draining the tofu and wrapping it in a clean kitchen towel. Place a heavy object on top to press out excess water. Let it sit for about 10 minutes, then cut into bite-sized cubes.

Step 2

In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, add the tofu cubes and season with salt. Fry until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

Step 3

Trim the green beans and cut them into 2-inch pieces. Peel the carrots and slice them into thin rounds. Chop the cabbage into bite-sized pieces.

Step 4

Bring a pot of water to a boil and blanch the green beans and carrots for about 3-4 minutes until tender-crisp. Remove from the water and set aside.

Step 5

Blanch the cabbage for 2 minutes in the same boiling water. Remove and set aside.

Step 6

In a separate pot, bring water to a boil, gently add the eggs and boil for 8-9 minutes for hard-boiled. Remove, cool under running water, peel, and cut into halves.

Step 7

In a small saucepan, combine coconut milk, minced garlic, grated ginger, tamarind paste, soy sauce, brown sugar, juice from the lime, and finely chopped bird's eye chili. Cook over medium heat for 4-5 minutes, stirring occasionally, until slightly thickened. Set aside to cool slightly.

Step 8

In a dry pan over medium heat, toast sesame seeds until golden and aromatic, about 2-3 minutes.

Step 9

Arrange blanched vegetables, bean sprouts, cucumber slices, and fried tofu on a large serving platter. Add the halved eggs.

Step 10

Pour the warm sauce over the salad and sprinkle with toasted sesame seeds.

Step 11

Serve the Gado Gado immediately, mixing well to combine the flavors before eating.

Nutrition Facts

Serving size	1481.2 grams (1481.2g)

Amount per serving	% Daily Value*
Calories	1082

Total Fat 57.00g	73%
Saturated Fat 10.00g	50%
Polyunsaturated Fat 21.50g
Cholesterol 372mg	124%
Sodium 2891mg	126%
Total Carbohydrate 113.00g	41%
Dietary Fiber 23.00g	82%
Total Sugars 70.00g
Protein 52.10g	104%

Vitamin D 82IU	410%
Calcium 680mg	52%
Iron 12mg	64%
Potassium 2585mg	55%

*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: 43.7%

Protein: 17.8%

Carbs: 38.5%