Go Back
+ servings
4.5 from 2 votes
gado gado
Gado Gado
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
As an authentic and traditional Indonesian vegetarian recipe, gado gado salad is famous for its spicy peanut sauce and fried tofu.
Course: Salad
Cuisine: Asian, Indonesian, Vegetarian
Servings: 4 people
Author: Mike Benayoun
  • ½ lb green beans (or yardlong beans), cut into 2-inch/5cm pieces and blanched
  • ½ lb bean sprouts , blanched
  • ½ lb white cabbage , sliced and blanched
  • 4 hard-boiled eggs , quartered
  • 4 small cucumbers , sliced
  • 12 oz. firm tofu
  • 12 oz. tempeh
  • 2 potatoes , boiled and cubed (optional)
  • Lontong or rice cake (optional)
  • Krupuk or emping (optional)
For the sauce
  • 2 cups peanuts , unsalted
  • 5 cloves garlic , peeled
  • 2 red chili peppers seeded and chopped
  • 2 oz. palm sugar
  • 1 tablespoon tamarind extract
  • Juice of 1 lime
  • Salt
  1. First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil (skip this step if they are roasted). Stir frequently for a few minutes until they get lightly brown.
  2. Mix the peanuts, garlic and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
  3. In a saucepan, combine the processed mixture with the tamarind extract, lime juice and water (about ¼ cup/60 ml). Continue simmering to reach the desired consistency for about 5 minutes. Remove from the heat.

  4. Cut tofu in 1-inch (2,5 cm)cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.

  5. Slice the tempeh and fry it for a few minutes.
  6. Arrange all the ingredients on a plate and serve with the peanut sauce.