Gado-Gado (Indonesian Peanut Salad)

Name: Gado-Gado (Indonesian Peanut Salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: cabbage 150 g; bean sprouts 120 g; potato 180 g; firm tofu 200 g; boiled eggs 2 ea; peanut butter 3 tbsp; soy sauce 1 tbsp; palm sugar 1 tbsp; lime juice 1 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

The name means 'mixed' in Javanese, and that is how gado-gado is eaten across Indonesia: blanched cabbage and bean sprouts, boiled potato, seared tofu and halved eggs, all stirred into a thick peanut sauce.

Street vendors pound roasted peanuts in a mortar; this version shortcuts with peanut butter loosened with soy sauce, palm sugar and lime juice, which still lands nutty, sweet and tart at once. With potato, tofu and eggs on the plate, it eats like a full meal rather than a side.

Ingredients

servings

IngredientAmount

boiled eggs2 ea

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Instructions

6 steps

1

Cut the potato into 2 cm cubes and shred the cabbage thickly so it keeps texture after blanching.

Rinse the bean sprouts well, pick out loose skins if needed, and drain before heating.
2

Boil the potato in salted water for about 10 minutes, until a skewer enters without cracking the edges.

In the same boiling water, blanch the cabbage and bean sprouts separately for 1 minute each.
3

Rinse the blanched vegetables in cold water to stop cooking and keep them crisp.

Spread them in a sieve for at least 5 minutes so excess water does not thin the peanut sauce later.
4

Wrap the 200 g firm tofu in paper towels and press for 15 minutes to remove moisture.

Heat a lightly oiled pan over medium heat, then sear each side for about 2 minutes until golden and crisp.
5

Mix 3 tablespoons peanut butter with 1 tablespoon each soy sauce, palm sugar, and lime juice.

Add warm water a little at a time, stirring until the sauce falls slowly from a spoon in a thick stream.
6

Spread the cabbage and bean sprouts on a wide plate, then add potato, 3 cm tofu pieces, and halved boiled eggs.

Spoon the peanut sauce over generously just before serving, fold 2 to 3 times, and serve.