When you need a protein-packed vegetarian main that works for weeknight dinners or casual entertaining, gado gado delivers. Fresh blanched vegetables, crispy fried tofu, and hard-boiled eggs get dressed in thick peanut sauce.
The sauce does the heavy lifting. Everything else is simple prep: boil, blanch, fry, plate.
Perfect for meal prep when you want something that holds up in the fridge but still tastes fresh when you eat it.
Gado gado is an Indonesian salad with blanched vegetables, fried tofu, hard-boiled eggs, and creamy peanut sauce. Success comes from crisp-tender vegetables and thick sauce that coats every ingredient without pooling at the bottom.
Why This Recipe Works
Blanching vegetables for 2-3 minutes keeps them crisp-tender instead of mushy, and shocking them in ice water stops the cooking so they hold their color. For a hearty main that pairs well with this salad, try this creamy noodles - the rich flavors balance the fresh vegetables perfectly.
Remember it later
Planning to try this recipe soon? Save it for a quick find later!
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4 servings
Difficulty
Medium
Category
Main Dish | Side
Quick Tip
Toast peanuts for richest sauce flavor
Best For
Weeknight | Meal prep | Entertaining
Five keys to getting it right:
- Blanch vegetables al dente: Cook green beans 2-3 minutes, then shock in ice water 1 minute so they stay crisp and bright green
- Fry tofu until golden: Pat tofu dry, heat oil to 350°F, fry 3-4 minutes per side for crispy edges that hold up under sauce
- Make sauce thick, not runny: Add warm water 1 tablespoon at a time until sauce coats a spoon heavily without dripping off
- Boil eggs to tender yolks: Simmer 9 minutes, then cool immediately in ice water 5 minutes to stop cooking and prevent chalky yolks
- Cut vegetables uniformly: Slice all components to similar size so every bite has balanced texture and flavor
What You'll Need
Shopping for gado gado means hitting the produce section for fresh vegetables and grabbing firm tofu from the refrigerated aisle. If you want another fresh salad side dish with similar prep-ahead appeal, Russian salad uses boiled vegetables with creamy mayo dressing.
- green beans
- potatoes
- cucumber
- bean sprouts
- firm tofu
- eggs
- tempeh (optional)
- peanut butter or ground peanuts
- soy sauce or tamari
- tamarind or lime juice
- palm sugar or brown sugar
- garlic
- fried shallots
- chili paste (optional)
Ingredient Details
- Peanut butter
Use natural, unsweetened peanut butter or toast and grind raw peanuts for deeper flavor - Firm tofu
Press tofu 10 minutes between towels to remove excess water before frying - dry tofu crisps better - Tamarind paste
Adds fruity sourness; swap with lime juice if unavailable but use 2 tablespoons instead of 1 - Green beans
Trim ends before blanching; overcooking turns them drab olive instead of bright green - Boiled potatoes
Use waxy potatoes like Yukon Gold - they hold their shape better than russets after boiling - Fried shallots
Buy pre-fried from Asian grocery stores or make your own by frying thinly sliced shallots until golden - Soy sauce
Swap for tamari if you need gluten-free; flavor stays nearly identical
Ingredient Swaps
Most swaps work if you match texture and protein content, so tempeh replaces tofu with minimal changes to cooking time. For a richer take on Indonesian flavors, pair this with a homemade beef recipe - the spiced meat contrasts the fresh vegetables perfectly.
Four swaps that work:
- Tofu → tempeh: Firmer texture, nuttier flavor, fry 1-2 minutes longer per side until edges crisp and darken
- Peanut butter → almond butter: Milder taste, similar creaminess, use same amount but sauce will be less intensely nutty
- Tamarind → lime juice: More direct acidity with less fruity complexity, use 2 tablespoons lime instead of 1 tablespoon tamarind
- Boiled potatoes → sweet potatoes: Adds natural sweetness and softer texture, boil 12-15 minutes until fork-tender
Fried Tofu
Works for: crispy texture, traditional preparation, absorbs sauce well
Skip if: avoiding frying, want softer protein, prefer steamed texture
Steamed Tofu
Works for: lighter meal, less oil, softer bite, quicker prep
Skip if: want crispy texture, need contrast to creamy sauce, prefer golden edges
Tempeh
Works for: firmer texture, nutty flavor, higher protein, holds shape well
Skip if: prefer milder taste, want softer protein, new to fermented foods
Instructions
Total active time is about 35 minutes with most tasks happening simultaneously - boil eggs while you blanch vegetables. When you're ready for a warm main alongside this salad, try a quick stew dish - the rich peanut flavors complement each other.
Boil eggs and potatoes: Place eggs in a pot, cover with cold water by 1 inch, bring to a simmer, then cook 9 minutes. At the same time, boil peeled and cubed potatoes in a separate pot for 10-12 minutes until fork-tender. Drain both, then shock eggs in ice water 5 minutes before peeling.
Blanch green beans: Bring a pot of salted water to a rolling boil, add trimmed green beans, cook 2-3 minutes until bright green but still crisp. Drain and immediately plunge into ice water for 1 minute, then drain well and pat dry with towels.
Fry tofu until golden: Pat tofu dry with paper towels, cut into 1-inch cubes, heat 2 tablespoons oil in a frying pan over medium-high heat to 350°F. Fry tofu 3-4 minutes per side until golden and crispy, then drain on paper towels.
Make peanut sauce: Whisk together ½ cup peanut butter, 3 tablespoons soy sauce, 1 tablespoon tamarind paste, 1 tablespoon brown sugar, 2 minced garlic cloves, and ¼ cup warm water. Add more warm water 1 tablespoon at a time until sauce coats a spoon thickly without dripping off.
Assemble and serve: Arrange blanched vegetables, boiled potatoes, sliced cucumber, bean sprouts, fried tofu, and halved hard-boiled eggs on a platter. Drizzle peanut sauce over everything just before serving, then top with fried shallots and a squeeze of lime.
What to Serve With It
Gado gado works as a complete meal but pairs well with steamed jasmine rice or crispy prawn crackers for extra crunch. If you're planning your shrimp caesar salad dinner, similar fresh-vegetable salads work on the same plate-building principles.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Steamed jasmine rice | Easy | Neutral base absorbs peanut sauce, adds filling carbs | Serve warm in bowls alongside salad components |
| Crispy prawn crackers | Easy | Adds salty crunch, traditional Indonesian pairing | Scatter on top or serve in separate bowl |
| Simple cucumber salad | Easy | Refreshing acidity cuts through rich peanut sauce | Toss sliced cucumbers with rice vinegar, serve chilled |
| Pickled vegetables | Medium | Tangy brightness balances creamy sauce, adds crunch | Quick-pickle carrots and daikon, drain before serving |
| Indonesian fried rice (nasi goreng) | Medium | Hearty grain base, complements peanut flavors | Serve warm alongside salad for complete meal |
Three ways to serve it:
- As a main: Pile everything on a large platter, drizzle sauce generously, serve with jasmine rice on the side for scooping
- Family-style: Arrange vegetables and proteins on individual plates, pass peanut sauce at the table so everyone controls portions
- Meal-prep bowls: Pack components separately in containers, store sauce in small jar, assemble when ready to eat
Store and Reheat
Gado gado stores best with components separated - vegetables stay crisp, sauce stays thick, and nothing gets soggy. For another Southeast Asian dish with similar make-ahead appeal, simple homemade chicken curry keeps just as well when stored properly.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | 3-5 min medium heat | Warming peanut sauce or re-crisping fried tofu gently |
| 📦 Microwave | 30-45 sec medium power | Quickly warming individual components without overheating |
| 🔥 Oven | 10 min at 350°F | Re-crisping fried tofu or tempeh to restore texture |
For best results when storing:
- Store sauce separately: Keep peanut sauce in airtight jar in fridge up to 3 days; thin with warm water before using if it thickens
- Keep vegetables dry: Pat blanched vegetables completely dry before storing to prevent soggy texture
- Refrigerate components: Store vegetables, tofu, and eggs in separate containers up to 3-4 days; assemble just before eating
- Freeze sauce only: Peanut sauce freezes well up to 1 month; thaw overnight in fridge and whisk before serving
- Refresh before serving: Toss stored vegetables with squeeze of lime juice to brighten flavor and restore freshness
Frequently Asked Questions
Yes, but store components separately in airtight containers for up to 3-4 days. Assemble and add peanut sauce just before serving to keep vegetables crisp and prevent sogginess.
Blanch green beans 2-3 minutes until bright green but still crisp, then shock in ice water immediately. Boil potatoes 10-12 minutes until fork-tender, and simmer eggs exactly 9 minutes for tender yolks.
Pat tofu completely dry with paper towels, cut into 1-inch cubes, then fry in 350°F oil for 3-4 minutes per side until golden and crispy. Drain on paper towels before adding to salad.
Too much liquid creates thin sauce that won't coat ingredients. Add peanut butter 1 tablespoon at a time or reduce warm water until sauce coats a spoon thickly without dripping off.
Steamed jasmine rice, crispy prawn crackers, simple cucumber salad, and pickled vegetables all work. Indonesian fried rice (nasi goreng) makes it a complete meal with hearty grains.
Gado Gado Indonesian Salad
Ingredients
Equipment
Method
- Place eggs in a pot, cover with cold water by 1 inch, and bring to a simmer. Cook eggs for 9 minutes. Simultaneously, boil peeled, cubed potatoes in a separate pot for 10-12 minutes until fork-tender. Drain potatoes and eggs, then shock eggs in ice water for 5 minutes before peeling.4 eggs, 2 cups potatoes
- Bring a pot of salted water to a rolling boil. Add trimmed green beans and cook for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water for 1 minute to stop cooking. Drain well and pat dry with towels.2 cups green beans
- Pat tofu dry with paper towels and cut into 1-inch cubes. Heat oil in a frying pan over medium-high heat to 350°F. Fry tofu cubes 3-4 minutes per side until golden and crispy. Drain on paper towels.1 block firm tofu, 2 tablespoons oil
- Whisk together peanut butter, soy sauce, tamarind paste, brown sugar, minced garlic, and warm water. Add more warm water 1 tablespoon at a time until sauce coats a spoon thickly without dripping off. Optionally stir in chili paste for heat.½ cup peanut butter, 3 tablespoons soy sauce, 1 tablespoon tamarind paste, 1 tablespoon brown sugar, 2 cloves garlic, ¼ cup warm water, 1 teaspoon chili paste
- Arrange blanched vegetables, boiled potatoes, sliced cucumber, bean sprouts, fried tofu, and halved hard-boiled eggs on a platter. Drizzle peanut sauce over everything just before serving, then top with fried shallots and a squeeze of lime juice.2 cups green beans, 2 cups potatoes, 1 cup cucumber, 1 cup bean sprouts, 1 block firm tofu, 4 eggs, ½ cup peanut butter, ¼ cup fried shallots, 1 tablespoon lime juice
Notes
- Toast raw peanuts for 5 minutes on medium heat to deepen sauce flavor before making peanut butter or use natural peanut butter.
- Press tofu 10 minutes between towels to remove water for crispier frying results.
- Assemble the salad just before serving to keep vegetables crisp and prevent sogginess.
