IndonesianMainVegetarian

Gado-Gado

Prep
30 minutes
Cook
20 minutes
Total
50 minutes
Serves
4
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Ingredients

Units
  • 8 oz (225 g) firm tofu or tempeh, cubed
  • 2 cups (150 g) cabbage, thinly sliced
  • 1 cup (100 g) bean sprouts
  • 8 oz (225 g) green beans, cut into 2-inch pieces
  • 1 medium potato, cut into thin wedges
  • 1 medium carrot, cut into thin sticks
  • 1 cucumber, sliced
  • 1 cup (100 g) fried shallots, divided
  • 1 cup (250 g) natural peanut butter
  • 3 cloves garlic, minced
  • 2-3 fresh red chilies, minced (or 1-2 tablespoons sambal oelek)
  • 2 tablespoons tamarind paste or lime juice
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon soy sauce
  • 1 cup (240 ml) coconut milk or warm water
  • 2 tablespoons vegetable oil

Instructions

  1. 1

    Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Working in batches, fry tofu or tempeh cubes until golden brown on all sides, about 3-4 minutes total. Remove with a slotted spoon and drain on paper towels.

  2. 2

    Bring a large pot of water to a rolling boil. Add potato wedges and cook for 5 minutes until just tender but still firm. Remove with a slotted spoon and set aside.

  3. 3

    In the same boiling water, add green beans and carrot sticks. Boil for 3-4 minutes until they reach tender-crisp texture. Drain and set aside.

  4. 4

    Add cabbage to the boiling water and cook for 1-2 minutes until slightly softened. Drain and set aside. Do the same with bean sprouts, cooking for only 30 seconds to 1 minute. Cool all blanched vegetables slightly.

  5. 5

    Prepare the peanut sauce by combining peanut butter, minced garlic, and minced chilies in a small saucepan over medium heat. Stir constantly for 1 minute until fragrant. Add tamarind paste, palm sugar, and soy sauce, stirring to combine.

  6. 6

    Gradually pour in coconut milk or warm water while whisking to create a smooth, pourable sauce. Simmer for 2-3 minutes, stirring occasionally, until the sauce reaches a consistency similar to heavy cream. Taste and adjust seasonings—add more sugar for sweetness, lime for tang, or chili for heat.

  7. 7

    Arrange the cooled blanched vegetables, raw cucumber, and fried tofu on a large serving platter or individual plates. Pour the warm peanut sauce generously over the top or serve on the side for dipping.

  8. 8

    Garnish with remaining fried shallots and additional fresh chilies if desired. Serve immediately while the sauce is warm and vegetables are still slightly warm.