Gado-Gado Salad with Peanut Sauce
A vibrant Indonesian salad featuring a variety of blanched and fried vegetables, tofu, tempeh, and hard-boiled eggs, all coated in a rich peanut sauce.
1h 15m4Servings
Nutrition
792kcal
29gProtein
73gCarbs
46gFat
Ingredients
PEANUT SAUCE (SAMBAL KACANG)
Sunflower Oil
for frying
0.18 l
Unsalted, Raw Peanuts
preferably with their skin on
150 g
Long Red Chillies
deseeded and very finely chopped
4 pieces
Garlic Cloves
peeled and crushed
2 cloves
Kecap Manis
or more to taste
3⅓ tbsp
Tamarind Paste
or 4 teaspoons lime juice mixed with 4 teaspoons brown sugar
4 tsp
Sea Salt
To taste
to taste
Water
for loosening sauce
½ cup
GADO-GADO SALAD
Fried, Firm or Smoked Tofu
cut into bite-sized chunks
60 g
Baby Potatoes
halved (about 9)
450 g
Tenderstem Broccoli
stalks (about 6)
100 g
Green Beans
trimmed
100 g
Coconut Oil
or sunflower oil
60 ml
Tempeh
Optionalsliced into 1-centimeter-wide-by-3-centimeter long chunks (optional, or replace with more tofu)
60 g
Kecap Manis
Optionalfor grilling tempeh (optional)
1 tbsp
Bean Sprouts
75 g
Cherry Tomatoes
halved
16 pieces
Large Eggs
hard-boiled for 10 minutes and halved
4 whole
Carrot
peeled and cut into long, thin matchsticks
1 piece
Cucumber
sliced into thin rounds
0.5 whole
Fried Shallots
Optionaloptional
2 tbsp
Kerupuk or Prawn Crackers
to serve
1 serving
Equipment
Food Processor
Instructions
1Make the Peanut Sauce
20m
20mFry Peanuts
Heat 150 ml of oil to 160°C (320°F) in a deep saucepan. Carefully lower the peanuts into the hot oil. Stirring continuously, fry for 4 to 5 minutes until golden. Remove with a slotted spoon and transfer to a paper towel-lined tray.
Sauté Aromatics
Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chillies and garlic and fry until softened, about 4 minutes.
Blend Sauce
Place the fried peanuts or peanut butter in a food processor with the cooked garlic and chillies, kecap manis, tamarind paste, and salt. Pulse briefly. Add a splash of water to loosen, then gradually add about 125 ml water, pulsing until the sauce is pourable. Season as needed. Note: The sauce will thicken as it sits.
2Prepare Salad Components
35m
35mPress Tofu
If the tofu is wet, press it between layers of paper towels for 15 minutes, pressing down occasionally to squeeze out excess moisture.
Cook Potatoes
Bring a pan of salted water to a boil. Add the baby potatoes and simmer for 5 to 8 minutes until tender when pierced with a fork. Drain and set aside to cool.
Blanch Vegetables
Refill the pan with salted water, bring to a boil, and blanch the broccoli and green beans for 1 to 2 minutes until bright green and crisp-tender. Drain and cool in cold water, then set aside.
Fry Tempeh
Heat 4 tablespoons of oil with a pinch of salt in a wok or frying pan over high heat. When shimmering, add the tempeh and fry until golden, 3 to 4 minutes. Drain on paper towels. Alternatively, brush tempeh with 1 tbsp oil and 1 tbsp kecap manis and grill for 3-4 minutes per side.
3Assemble and Serve
5m
5mWarm Sauce
Loosen the peanut sauce with water until pourable. Transfer to a pan and heat over low heat until just warmed through.
Arrange Salad
Arrange the potatoes, broccoli, beans, tofu, tempeh, carrot, bean sprouts, cucumber, tomatoes, and eggs on individual serving plates or bowls.
Garnish and Serve
Sprinkle with fried shallots and place crackers on the side. Serve the peanut sauce on the side or drizzle generously over the top of each plate. Serve immediately.
Tips
Ensure the oil is at the correct temperature for frying peanuts to achieve a golden crispness without burning.
The peanut sauce will thicken as it cools, so be prepared to add a little more water when reheating or serving.
For a vegetarian option, ensure the tofu is firm or smoked and omit the prawn crackers if desired.