Gado-Gado is an Indonesian salad built around blanched and fried vegetables, tofu, tempeh, and boiled potatoes, all brought together with a blended peanut sauce made from roasted peanuts, coconut milk, kecap manis, tamarind, and lime. It takes about 45 minutes start to finish and serves four people as a complete meal โ not a side. The peanut sauce is thick, savory, and substantial enough that this genuinely fills you up.
The short version of why this works
Two things carry this recipe. First, the contrast between components: soft boiled potato, crispy pan-fried tofu and tempeh, and just-blanched green beans all land differently on the fork, which keeps every bite interesting. If everything is the same texture โ usually because the tofu was steamed instead of fried โ the whole dish feels flat. Second, the peanut sauce needs to be thick enough to coat rather than pool at the bottom of the platter. Blending full-fat coconut milk with roasted peanuts gets you there, but if the sauce still seems thin after blending, let it sit for two minutes โ it tightens as it rests. Pour the sauce at the table, not in the kitchen. A pre-dressed platter goes limp fast, and the crisp components are worth protecting.
Storage and make-ahead
The peanut sauce keeps well โ store it in a sealed jar in the fridge for up to five days. It will thicken considerably when cold, so stir in a tablespoon of warm water before serving to loosen it back up. The vegetables and proteins are best prepped the day you plan to eat, but you can blanch the green beans and boil the potatoes up to 24 hours ahead; keep them in separate airtight containers in the fridge. Pan-fried tofu and tempeh hold their texture reasonably well for a day if stored uncovered on a plate in the fridge โ covering them traps steam and softens the crust. The shredded cabbage and bean sprouts should be prepped the same day; both go watery quickly once cut. Do not assemble the full platter in advance.
Common problems and fixes
- Tofu falls apart in the pan: The block needs to be pressed before cubing. Wrap it in a clean kitchen towel, set something heavy on top for at least 15 minutes, and drain the liquid. Wet tofu steams instead of fries and breaks apart at the edges.
- Peanut sauce tastes flat: It almost always needs more salt or more acid. Add a small pinch of salt first, taste, then add lime juice in half-teaspoon increments. Tamarind paste varies in intensity by brand โ if yours is mild, you may need a full extra teaspoon.
- Tempeh is bitter: Raw tempeh has a naturally bitter edge that some people find off-putting. A quick steam for five minutes before pan-frying removes most of it and also helps the tempeh absorb the oil more evenly.
- Green beans turn drab and olive-colored: They were blanched too long or not shocked in cold water immediately after. Pull them from the boiling water after two to three minutes and transfer straight to a bowl of ice water for one minute. They stay bright and snap cleanly.
- Sauce seizes up or looks grainy after blending: Full-fat coconut milk is important here โ light coconut milk does not emulsify as smoothly with the peanuts and can split. If the sauce looks grainy, blend for another 30 seconds and add one tablespoon of warm water.
Gado-Gado
Ingredients
For Salad
- 2 cups organic cabbage shredded
- 1 cup bean sprouts fresh
- 2 pieces medium potatoes boiled and quartered
- 1 block firm tofu cubed and pan-fried
- 200 grams tempeh sliced and pan-fried
- 1 cup green beans blanched
For Peanut Sauce
- 1 cup roasted peanuts unsalted
- 2 tablespoons kecap manis Indonesian sweet soy sauce
- 1 tablespoon tamarind paste
- 1 teaspoon chili paste adjust to taste
- 1.5 cups coconut milk full-fat
- 1 tablespoon lime juice fresh
- 2 cloves garlic minced
Instructions
- Prepare the Vegetables: Arrange shredded cabbage, bean sprouts, quartered potatoes, fried tofu, fried tempeh, and blanched green beans neatly on a serving platter.
- Make the Peanut Sauce: In a blender or food processor, combine roasted peanuts, kecap manis, tamarind paste, chili paste, coconut milk, lime juice, and minced garlic. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- Assemble the Dish: Pour the peanut sauce over the arranged vegetables and protein. Mix gently to combine if desired.
Notes
Nutrition
Common questions
Can I use peanut butter instead of whole roasted peanuts for the sauce?
Yes, natural peanut butter works as a direct substitute โ use about half a cup in place of one cup of whole peanuts. Make sure it is unsweetened and unsalted, since kecap manis already adds significant sweetness and the balance tips easily.
Is this recipe actually filling enough for dinner?
It is, largely because of the potatoes, tofu, and tempeh together โ that combination gives you starch and protein in real quantities. At 633 calories per serving with 32 grams of protein, it holds up as a main course for most people.
Where do I find kecap manis if my grocery store does not carry it?
Most Asian grocery stores stock it, and it is widely available online. In a pinch, mix two tablespoons of regular soy sauce with one tablespoon of brown sugar and a few drops of molasses โ it is not identical but covers the sweet-salty role in the sauce.
Can I make this without tempeh if I cannot find it?
Yes โ just increase the tofu to compensate, or add a second boiled potato per person for more substance. Tempeh adds a firm, nutty chew that tofu does not fully replicate, but the dish still works without it.