Gado Gado: Indonesian Salad with Peanut Sauce Recipe

ByEthan Lark
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Introduction

Gado Gado is a vibrant Indonesian salad featuring a variety of fresh vegetables, boiled eggs, and crispy tempeh, all brought together with a rich, spicy peanut sauce. This dish is both satisfying and packed with flavor, perfect for a light lunch or a shareable dinner.

A white plate is filled with a colorful dish made of several distinct layers and ingredients. On the left side, there is a small white bowl filled with thick brown peanut sauce topped with chopped nuts and a spoon inside. Surrounding the bowl are halves of boiled eggs with yellow yolks drizzled with the same peanut sauce and garnished with slices of red chili. Next to the eggs are light green cucumber slices at the bottom right, topped with peanut sauce and chopped nuts. Above the cucumbers are dark green sautéed spinach leaves, also drizzled with peanut sauce and red chili slices. To the right of the spinach, there is a pile of dark brown tempeh pieces stacked in layers. At the bottom left of the plate, there are fresh bean sprouts topped with peanut sauce and chili slices. Three pieces of pale pink shrimp crackers rest on top of the spinach. The entire dish sits on a white marbled surface with a visible gray fabric underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/3 cup natural peanut butter, smooth or crunchy
  • 4 tsp red curry paste (store bought, Maesri brand recommended)
  • 3 tsp Kecap Manis (Indonesian sweet soy sauce)
  • 1 tsp sambal oelek or other chili paste (adjust to taste)
  • 1/2 tsp salt
  • 1 large garlic clove, pressed (~3/4 tsp)
  • 1 1/2 tbsp lime juice
  • 1/2 cup full-fat coconut milk (Ayam brand recommended)
  • 1/2 cup water
  • 1 bunch spinach, roots trimmed
  • 4 cups beansprouts
  • 200g / 7 oz potato, small halved or large peeled and chopped
  • 1 cucumber, sliced on the diagonal
  • 2 – 3 boiled eggs, peeled and halved
  • 15 prawn crackers (optional)
  • 2 tbsp vegetable or peanut oil
  • 200g / 7 oz tempeh or firm tofu
  • 1 tbsp finely chopped peanuts (highly recommended)
  • Red chili, finely sliced (optional)

Instructions

  1. Step 1: Make the peanut sauce by mixing peanut butter, red curry paste, kecap manis, sambal oelek, salt, garlic, lime juice, coconut milk, and water in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring regularly for about 5 minutes until thickened. Add water if the sauce becomes too thick. Adjust seasoning with lime, salt, or sugar to taste. Cover and keep warm.
  2. Step 2: Bring a saucepan of water to a boil. Add potatoes and cook for 5 minutes or until tender. Use a slotted spoon to transfer to a colander to drain.
  3. Step 3: Add beansprouts to the boiling water and cook for 3 minutes until just wilted. Drain and press out excess water.
  4. Step 4: Submerge the spinach in the boiling water until it wilts (this happens quickly). Remove, drain, and press out excess water.
  5. Step 5: Slice tempeh or tofu into approximately 0.75 x 5 cm (1/3 x 2 inch) pieces.
  6. Step 6: Heat oil in a skillet over medium-high heat. Cook tempeh for 2 minutes on each side until golden and crispy; tofu may take around 1 1/2 minutes per side.
  7. Step 7: To assemble, arrange the cooked vegetables and tempeh on a serving plate. Top with halved boiled eggs. Serve the warm peanut sauce separately in a bowl.
  8. Step 8: Garnish with chopped peanuts, fresh sliced chili, and prawn crackers if using. Serve immediately with sauce for drizzling.

Tips & Variations

  • Adjust sambal oelek quantity to control the spiciness of the peanut sauce.
  • Tempeh can be substituted with firm tofu for a milder flavor.
  • Add boiled green beans or cabbage for additional crunch and variety.
  • If you prefer a thinner sauce, gradually add more water while cooking.

Storage

Store leftover peanut sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid scorching. Cooked vegetables and tempeh are best consumed fresh but can be kept refrigerated for 1-2 days. Assemble the salad fresh to maintain the best texture.

How to Serve

A white plate holds a colorful arranged dish on a white marbled surface. There is one small white bowl filled with light brown peanut sauce topped with crushed peanuts and a spoon inside, positioned on the left side. Around the bowl, sliced boiled eggs with bright yellow yolks are topped with peanut sauce and chopped red chili. Below the bowl, white bean sprouts are placed with some sauce on top. Above the sprouts are dark green cooked greens also drizzled with sauce and small pieces of red chili. On the right side of the plate, there are several brown slices of fried tempeh stacked next to the eggs. At the bottom right are fresh green cucumber slices with peanut sauce and crushed peanuts sprinkled on top. In the very top left corner, two pink prawn crackers rest slightly on the plate's edge. A woman's hand is holding a spoon in the peanut sauce bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be prepared in advance and stored in the refrigerator. Reheat gently before serving, adding a little water if it has thickened too much.

Is Gado Gado suitable for vegetarians?

Absolutely. This recipe uses tempeh or tofu and excludes any meat or fish, making it a delicious vegetarian option. Just ensure any chili pastes or sauces used are vegetarian-friendly.

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Gado Gado: Indonesian Salad with Peanut Sauce Recipe

★★★★★

4.5 from 137 reviews
  • Author: Ethan
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Gado Gado is a vibrant Indonesian salad featuring a medley of blanched vegetables, crispy tempeh, boiled eggs, and refreshing cucumber, all served with a rich, creamy peanut sauce. This dish is perfect as a light meal or a shared appetizer, bringing delightful textures and bold flavors together with a balanced sweetness, tang, and mild heat.

Ingredients

Scale

Peanut Sauce

  • 1/3 cup natural peanut butter, smooth or crunchy
  • 4 tsp red curry paste (store bought, Maesri brand recommended)
  • 3 tsp Kecap Manis (Indonesian sweet soy sauce)
  • 1 tsp sambal oelek or other chili paste (adjust spiciness to taste)
  • 1/2 tsp salt
  • 1 large garlic clove, pressed (~ 3/4 tsp)
  • 1 1/2 tbsp lime juice
  • 1/2 cup full fat coconut milk (Ayam brand recommended)
  • 1/2 cup water

Vegetables & Proteins

  • 1 bunch spinach, roots trimmed
  • 4 cups beansprouts
  • 200g / 7 oz potato (small halved, large peeled and chopped into 2 cm cubes or 1.5 cm slices)
  • 1 cucumber, sliced on the diagonal (or 1/2 long cucumber such as Telegraph/English cucumber)
  • 2 – 3 boiled eggs, peeled and halved
  • 15 prawn crackers (optional)
  • 2 tbsp vegetable or peanut oil
  • 200g / 7 oz tempeh (or firm tofu)
  • 1 tbsp finely chopped peanuts (highly recommended)
  • Red chili, finely sliced (optional, small is spicier, large less spicy)

Instructions

  1. Prepare the peanut sauce: In a small saucepan, combine peanut butter, red curry paste, Kecap Manis, sambal oelek, salt, pressed garlic, lime juice, coconut milk, and water. Heat over medium-low heat, bringing it to a gentle simmer. Cook for about 5 minutes, stirring regularly to prevent sticking, until the sauce thickens to a drizzling consistency. Adjust seasoning by adding more lime juice for sourness, salt, or sugar to balance the sweetness if needed. Cover and keep warm.
  2. Blanch the potatoes: Bring a large saucepan of water to a boil. Add the prepared potatoes and cook for about 5 minutes until tender. Use a slotted spoon to transfer them to a colander to drain.
  3. Blanch the beansprouts: In the boiling water, cook the beansprouts for approximately 3 minutes until just wilted. Drain in a colander and press gently to remove excess water.
  4. Wilt the spinach: Submerge the spinach in the boiling water until it instantly wilts. Remove and drain in a colander, pressing out excess moisture.
  5. Prepare the tempeh or tofu: Slice into approximately 0.75 x 5 cm (1/3 x 2 inch) pieces. Heat vegetable or peanut oil in a skillet over medium-high heat. Cook the tempeh for 2 minutes on each side until deep golden and crispy. For tofu, cook about 1.5 minutes per side. Remove and set aside.
  6. Assemble the dish: You can create one platter for sharing or individual servings. Arrange the blanched vegetables, crispy tempeh, and boiled eggs (warm or at room temperature) on serving plates. Place the peanut sauce in a separate bowl (serve warm). Sprinkle finely chopped peanuts and optional sliced fresh red chili on top. Serve with prawn crackers on the side for added crunch.

Notes

  • Use smooth or crunchy peanut butter based on preference.
  • Maesri brand red curry paste provides authentic flavor.
  • Kecap Manis is essential for the characteristic sweet soy flavor.
  • Fresh lime juice balances the sweetness and adds acidity.
  • Tempeh or firm tofu works well for a protein boost; tofu requires slightly less cooking time.
  • Prawn crackers add textural contrast but are optional.
  • Serve the sauce warm, as it thickens when cooled; add water to adjust consistency if needed.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Indonesian

Keywords: Gado Gado, Indonesian salad, peanut sauce, tempeh, vegetables, healthy salad, Asian cuisine, vegetarian recipe

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