Gado-gado is Indonesia’s beloved “mix-mix” salad: a hearty plate of blanched vegetables, boiled eggs, tofu, and tempeh, all bound together by a rich, savory-sweet peanut sauce. It works because the warm sauce slightly wilts the vegetables and coats every component, turning simple ingredients into a satisfying meal that can be served warm, at room temperature, or even cold. While versions vary from street carts to home kitchens, this recipe gives you the classic balance of textures and flavors that makes gado-gado so craveable.
Ingredients
- For the peanut sauce:
- 1 cup (240 ml) water
- 1 cup (240 g) smooth or chunky peanut butter (unsweetened)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (about 2 tablespoons / 20 g)
- 2 tablespoons (30 ml) sweet soy sauce (kecap manis), plus more to taste
- 1 tablespoon (15 ml) regular soy sauce
- 1 tablespoon (15 g) palm sugar or brown sugar, grated
- 1 teaspoon (5 ml) sambal oelek or Sriracha, adjust to heat preference
- 1 tablespoon (15 ml) fresh lime juice
- Salt to taste
- For the salad:
- 4 large eggs
- 7 oz (200 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 7 oz (200 g) tempeh, cut into 1-inch (2.5 cm) cubes
- 2 tablespoons (30 ml) vegetable oil, for frying
- 2 cups (150 g) shredded cabbage (about ¼ head)
- 2 cups (120 g) bean sprouts
- 1 large carrot, julienned (about 1 cup / 110 g)
- 1 cup (100 g) green beans, trimmed and cut into 2-inch (5 cm) pieces
- 1 small cucumber, sliced into half-moons
- 2 kaffir lime leaves (optional, for garnish)
- 2 tablespoons (15 g) fried shallots (store-bought or homemade)
Instructions
- Boil the eggs: Place eggs in a small saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain, cool under cold running water, then peel and set aside.
- Blanch the vegetables: Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Blanch the cabbage for 1 minute, then transfer to the ice water with a slotted spoon. Repeat with bean sprouts (30 seconds), carrots (1 minute), and green beans (2 minutes). Drain well and pat dry with a clean towel.
- Fry the tofu and tempeh: Heat vegetable oil in a large skillet over medium-high heat. Add tofu and tempeh cubes in a single layer (work in batches if needed). Fry until golden brown on all sides, about 5–7 minutes. Transfer to paper towels to drain.
- Make the peanut sauce: In a medium saucepan, combine water, peanut butter, garlic, shallot, sweet soy sauce, regular soy sauce, palm sugar, and sambal oelek. Whisk over medium heat until smooth and heated through, about 3–5 minutes. Remove from heat and stir in lime juice. Taste and adjust with salt or more sweet soy sauce if needed. Keep warm.
- Assemble the salad: On a large platter or individual plates, arrange the blanched vegetables, cucumber slices, fried tofu, and tempeh. Slice the boiled eggs in half and place on top.
- Serve: Pour the warm peanut sauce generously over the salad, or serve it on the side. Garnish with fried shallots and kaffir lime leaves if using. Serve immediately.
Tips
- Substitutions: If you can’t find tempeh, use extra tofu or boiled potatoes. For a nut-free version, replace peanut butter with sunflower seed butter and reduce the water slightly (sunflower butter is thinner).
- Make ahead: The peanut sauce can be made 3 days ahead and refrigerated. Reheat gently with a splash of water to loosen it.
- Don’t overcook the vegetables: They should be tender but still crisp. The ice bath stops the cooking immediately.
- Common mistake: Using sweetened peanut butter (like some commercial brands) will make the sauce too sweet and cloying. Use unsweetened peanut butter and add sugar to taste.
Serving Suggestions
Gado-gado is traditionally served as a main dish with steamed rice or lontong (compressed rice cakes). For a lighter meal, serve it on its own or with prawn crackers (krupuk) on the side. It also makes a great appetizer when portioned into small bowls.
Variations
- Add protein: Grilled chicken, shrimp, or sliced beef can be added for extra heartiness.
- Different vegetables: Swap in spinach, water spinach (kangkung), or broccoli depending on what’s fresh.
- Spicier: Increase the sambal or add a chopped fresh red chili to the sauce.
- Vegan: Omit the eggs and use a vegan-friendly sweet soy sauce (check the label; some contain fish sauce).
Storage and Reheating
Store leftover gado-gado components separately in airtight containers in the refrigerator for up to 3 days. The peanut sauce will thicken when cold; reheat it in a saucepan over low heat, adding a tablespoon of water at a time to reach the desired consistency. The vegetables and tofu/tempeh are best eaten cold or at room temperature—do not reheat them, as they will become soggy. The eggs can be stored whole for up to 3 days.
Frequently Asked Questions
Can I use a different nut butter? Yes, cashew or almond butter work well, but they will change the flavor profile. Sunflower seed butter is a good nut-free alternative, but note it may turn slightly green when mixed with acidic ingredients like lime juice—this is harmless.
Is gado-gado served hot or cold? Traditionally, the vegetables are at room temperature and the peanut sauce is warm. This contrast is part of the dish’s appeal. You can serve everything cold if you prefer, but warm sauce is recommended.
What is kecap manis? It’s a sweet soy sauce from Indonesia, thick and syrupy. If you can’t find it, mix 1 tablespoon (15 ml) regular soy sauce with 1 tablespoon (15 g) brown sugar until dissolved.
Can I make the peanut sauce in advance? Absolutely. Store it in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring frequently, and thin with water if needed.
What if I don’t have sambal oelek? Use Sriracha or a pinch of red pepper flakes. The sauce will still be delicious, just slightly less authentic.
How do I keep the vegetables crisp? Make sure they are thoroughly dried after blanching and before serving. Excess moisture will dilute the sauce and make everything soggy.
Related
- Jalebi Street Food Recipe: Crispy, Syrupy Indian Pretzels
- Pakora Recipe with Spicy Ketchup
- Pakora Recipe With Mint Sauce (Crispy & Easy)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).