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–+ servings

Gado Gado Recipe

gado gado recipe with vegetables, tofu and boiled eggs and peanut sauce in a white bowl
Kanchan Dilip
Gado Gado Recipe features fresh vegetables, homemade peanut sauce, and shrimp crackers. Crisp bean sprouts, refreshing cucumber, crunchy cabbage, and carrots add color, while tender blanched green beans add freshness and snap to the salad. Boiled eggs and sweet potato provide a comforting contrast, while air-fried tofu adds texture, and radish offers a subtle peppery bite. This hearty salad is served with a creamy peanut sauce infused with garlic, shallot, red chili, and a splash of lime juice. Whether you make this vibrant salad with fresh or leftover ingredients, it is certainly an indulgent dish that will be a showstopper at any gathering!
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Course Salad
Cuisine Indonesian
Servings 6
Calories 283 kcal

Equipment

  • mixing bowl
  • Instant pot or pressure cooker
  • spice grinder
  • small saucepan

Ingredients
 
 

For the salad:

  • tofu firm, cubed, air-fried
  • 8 green beans microwaved
  • 1 leaf red cabbage
  • 6 baby carrot halved
  • 1 white sweet potato boiled, peeled, wedges
  • red radish small, quartered
  • 1 cucumber sliced
  • 1 cup bean sprouts
  • 3 boiled eggs halved
  • a few shrimp crackers optional for garnish
  • ¼ cup peanuts roasted and crushed for garnish

For the peanut sauce:

  • 1 cup peanuts roasted, skin removed
  • 2 red chili deseeded
  • 1 clove garlic
  • 2 dried red chili deseeded
  • 1 tsp palm sugar
  • 1 tbsp soy sauce
  • 1 shallot chopped
  • ¼ tsp salt
  • 1 tsp lime juice
  • 1 tbsp coconut oil
  • ⅓ cup water hot

Instructions
 

For the salad:

  • Prepare the ingredients. Air-fry the cubed tofu on a foil-lined tray at 425 degrees F for 20-30 minutes or until golden and crispy, flipping them halfway. Blanch the green beans or microwave them for one minute. Pressure cook the sweet potato in an Instant Pot.
    measured ingredients in bowls for the salad with vegetables, tofu and boiled eggs

For the peanut sauce:

  • Prepare the ingredients. Roast the peanuts and remove the skin.
  • Heat the coconut oil in a small saucepan, then sauté the garlic and shallot for 1 minute, until tender, over low heat.
    onion and garlic in a saucepan
  • Grind the roasted peanuts in a spice grinder until it turns buttery.
    roasted peanuts ground in a spice grinder
  • Add the remaining ingredients except the water and the sautéed onion and garlic, and grind again.
    peanuts ground with onion and garlic
  • Transfer the peanut mixture to a mixing bowl. Drizzle hot water and whisk the mixture. Add enough hot water until the peanut sauce is of dropping consistency. Set it aside.
    peanut sauce whisked with hot water

How to assemble the salad:

  • Arrange the ingredients for the Gado Gado salad on a platter. Drizzle the peanut sauce on top or serve it in a small bowl on the side with shrimp crackers. Garnish the saue with crushed peanuts.
    gado gado recipe with vegetables, tofu and boiled eggs and peanut sauce in a white bowl

Video

Notes

  1. Do not overcook the vegetables. The vegetables must be microwaved for a minute or flash-blanched to help retain their crunch.
  2. Roasted peanuts add a deep flavor to the sauce.
  3. Adjust or balance the sweetness of the sauce with palm sugar, its saltiness with soy sauce, its sourness with lime juice and spiciness with chilis.
  4. Briefly simmer the peanut sauce for 1-2 minutes to extend its shelf life.

Nutrition

Calories: 283kcalCarbohydrates: 16gProtein: 13gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 93mgSodium: 355mgPotassium: 547mgFiber: 5gSugar: 5gVitamin A: 4869IUVitamin C: 30mgCalcium: 74mgIron: 2mg
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