Gado Gado Peanut Salad Bowl

Gado Gado is an Indonesian classic that has long brought color and comfort to my table. It is a lively salad packed with crisp and tender vegetables, protein-rich eggs, tofu, and tempeh all drenched in a creamy peanut sauce that bursts with sweet spicy tangy flavors. This dish captures the spirit of street food in Jakarta and always feels like a celebration whether for a simple lunch or a larger gathering.

I stumbled on Gado Gado at a night market years ago and now every time I make it I am reminded of that vibrant scene with families and friends happily gathering around big bowls of this comforting salad

Ingredients

• Thai or small bird’s eye chilies: bring gentle heat You can use fewer for a milder sauce
• Garlic: fresh cloves give the dressing lively savory depth Pick firm plump cloves for best flavor
• Roasted unsalted peanuts: are the sauce’s heart The better the peanut quality the better the sauce
• Kecap manis: Indonesian sweet soy sauce adds unique sweetness and dark color Look for it at Asian groceries
• Dark brown sugar: deepens the sauce’s flavor Choose moist packed sugar for maximum flavor release
• Fish sauce: lends umami Pick a quality brand for balanced complexity
• Rice vinegar: brightens and balances the sauce
• Kosher salt: enhances every note Use a fine crystal for even distribution
• Vegetables: like cabbage green beans chayote bean sprouts spinach deliver color crunch and nutrition Choose fresh firm veggies for best results
• Tofu and tempeh: pack in plant-based protein and satisfying texture Always press tofu to improve crispiness before frying
• Neutral oil: is needed to fry tofu and tempeh Choose canola or vegetable oil with high smoke points
• Eggs: add richness and make the salad more filling Go for large fresh eggs with smooth shells
• Roma tomatoes Persian cucumbers: provide juicy contrast and mellow crunch Pick ripe but firm tomatoes and crisp cucumbers
• Lime: for squeezing over provides extra freshness
• Fried shrimp chips and fried shallots: make an authentic garnish and add irresistible crunch

Step-by-Step Instructions

Make the Peanut Sauce:

Begin by trimming the stems from the chilies Cut them in half and place them with peeled garlic in a food processor Pulse until both are finely chopped but not pureed Add the roasted peanuts to the processor Pulse until the mixture looks like coarse sand The peanut pieces should be small but still offer a little texture Add the kecap manis dark brown sugar fish sauce rice vinegar and kosher salt Pulse several times until well mixed and glossy Now measure out the water Add about half of it and pulse again scraping down sides to fully incorporate Then drizzle the rest in as you pulse until the mixture becomes creamy and pourable but not watery Add extra water a tablespoon at a time if needed

Prep and Cook the Eggs and Vegetables:

Place the eggs gently in a saucepan and cover with cool water Bring to a boil on medium-high Turn off the heat cover and let them sit for 10 minutes While eggs rest prepare an ice bath by filling a bowl with ice and cold water Slice the cabbage into fine shreds Trim green beans and cut chayote into half inch chunks Set aside bean sprouts and spinach as well Use a slotted spoon to transfer eggs to the ice bath after the time is up Let cool several minutes then peel and halve lengthwise

Blanch the Vegetables:

Bring the same saucepan of water back to a boil Blanch each vegetable separately in this order so each reaches perfect doneness Transfer each to a paper towel lined tray after their bath Cook cabbage for about 2 minutes until tender Blanch green beans for 1 to 2 minutes just turning bright green and keeping a little snap Toss in bean sprouts for just about 1 minute until softened Cook chayote for 4 to 5 minutes until easily pierced with a fork Add spinach last and cook until wilted about 2 minutes

Pan Fry Tofu and Tempeh:

Cut the tempeh into small triangles and the tofu into cubes Heat half the oil in a nonstick pan on medium-high Add tempeh cook until browned and crisp on both sides turning once Done in about 3 minutes per side Transfer to a plate Add more oil and repeat the frying process with the tofu turning until golden on at least two sides Finish in around 5 minutes

Arrange and Serve:

Cut the tomatoes into wedges and the cucumbers into thick rounds Quarter the lime Arrange all blanched vegetables cooked tofu and tempeh eggs tomatoes and cucumbers on a serving platter Drizzle some peanut sauce over the top Scatter with crispy fried shallots Serve with lime wedges shrimp chips and extra sauce on the side for dipping

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I have always adored the savory smoky scent of fried shallots for garnish They remind me of eating at my aunt’s home in Surabaya where the shallots always finished every festive meal and made each bite even more fragrant

Storage Tips

Store vegetables sauce and fried tofu and tempeh in separate airtight containers in the fridge They will stay fresh for up to five days Reheat tofu and tempeh in a pan to restore crispiness before serving Leftover hard boiled eggs can be stored peeled in a covered bowl with a damp paper towel for a couple of days

Ingredient Substitutions

If you cannot find chayote substitute with zucchini or an extra handful of green beans Kecap manis can be loosely replaced with equal parts soy sauce and molasses For a fully vegan version swap fish sauce with extra soy sauce or coconut aminos and use vegan shrimp chips

Serving Suggestions

Gado Gado is both a main dish and a sharing platter It can be rounded out with simple jasmine or coconut rice or treated as a fresh side for barbecued meats or grilled fish Little bowls of extra peanut sauce always disappear fast Serve shrimp chips on the side so they stay crunchiest

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Cultural Context

This colorful salad is a cornerstone of Indonesian street food from Jakarta to Bali The name means mix mix in Indonesian reflecting its joyful blend of vegetables protein and savory sauce Every region and family has a slightly different version and every time I share it I am reminded of Indonesia’s beautiful food culture that celebrates balance and abundance

Recipe FAQs

→ What is the main protein in Gado Gado?

The main proteins are tofu, tempeh, and hard-boiled eggs, offering a satisfying and balanced base.

→ How is the peanut sauce prepared?

The sauce is made by blending roasted peanuts with chilies, garlic, sweet soy sauce, brown sugar, fish sauce, and vinegar until creamy.

→ Which vegetables are typically used?

Common vegetables include cabbage, green beans, bean sprouts, chayote, spinach, cucumbers, and tomatoes for a diverse texture.

→ Can the elements be made ahead?

Yes, the vegetables and sauce can be prepared up to a day in advance and kept refrigerated until serving time.

→ What are alternative garnishes?

Fried shallots, shrimp chips, and lime wedges are traditional garnishes that add texture and burst of flavor.

→ Is Gado Gado typically served warm?

The dish can be served at room temperature or slightly chilled, making it versatile for different occasions.