Gado-Gado

Crispy fried tofu mingles with blanched vegetables in this vibrant Indonesian salad, all bound together by a rich, spicy peanut sauce that brings everything to life. The interplay of textures—soft potato, crunchy bean sprouts, and golden fried shallots—makes every bite satisfying and complex. Perfect for a colorful weeknight dinner or an impressive vegetarian main that feels restaurant-quality yet totally doable at home.

Ingredients

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

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.

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.

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

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.

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.

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.

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.

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