This vibrant Indonesian vegetable salad is a celebration of textures and flavors, combining blanched vegetables, crispy fried tofu, and hard-boiled eggs all bound together with a luscious, nutty peanut sauce. The name itself means 'mix-mix' in Indonesian, reflecting the beautiful medley of ingredients that creates an unforgettable harmony of taste. Perfect as a complete vegetarian meal or a stunning side dish, Gado-Gado is both nourishing and utterly addictive.
⏱️55 min
📊Medium
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamily
Ingredients
400 gfirm tofu
300 gpotatoes
200 ggreen beans
300 gcabbage
150 gbean sprouts
4 pieceseggs
200 gpeanut butter
3 piecesgarlic cloves
2 piecesThai chilies
3 tablespoonslime juice
2 tablespoonspalm sugar
150 mlcoconut milk
500 mlvegetable oil
1 teaspoonsalt
200 mlwater
Instructions
1PREPARE THE TOFU: Pat the tofu dry with paper towels to remove excess moisture, which is essential for achieving a crispy exterior when frying. Cut the tofu into 2cm cubes and set aside on a clean kitchen towel. Dry tofu will fry better and absorb the peanut sauce more effectively than wet tofu.
2COOK THE VEGETABLES: Bring a large pot of salted water to a rolling boil and prepare an ice bath by filling a bowl with ice and cold water. Peel and cut potatoes into 5cm chunks, add to boiling water and cook for 8-10 minutes until just tender but still holding their shape. Using a slotted spoon, transfer potatoes to the ice bath, then repeat with green beans (cook 4-5 minutes) and cabbage (cook 3-4 minutes). This blanching stops the cooking process and preserves the vegetables' vibrant color and slight crunch.
3BOIL THE EGGS: In a separate pot, bring water to a boil and gently lower the eggs using a spoon. Boil for 10 minutes for hard-boiled eggs with a fully cooked yolk, then immediately transfer to an ice bath to stop the cooking process. Once cooled, peel the eggs carefully under running water, which makes removing the shell much easier, and set aside.
4FRY THE TOFU: Heat 500ml vegetable oil in a deep pan or wok to 170°C (test by dropping a small piece of tofu in—it should sizzle immediately and turn golden in about 30 seconds). Working in batches to avoid overcrowding, fry the tofu cubes for 4-5 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain excess oil. The tofu should be crispy on the outside while remaining slightly soft inside.
5MAKE THE PEANUT SAUCE: In a mortar and pestle or food processor, pound or blend together garlic cloves and Thai chilies into a fine paste—this releases their essential oils and creates the sauce's flavor foundation. Add peanut butter, lime juice, and palm sugar, mixing until well combined. Gradually add coconut milk and water, stirring constantly, until you achieve a smooth, pourable sauce about the consistency of heavy cream. Taste and adjust seasonings: add more lime juice for brightness, palm sugar for sweetness, or salt for depth. The sauce should balance nutty, spicy, sour, and sweet flavors equally.
6ASSEMBLE THE DISH: On a large serving platter or individual plates, arrange the blanched vegetables, bean sprouts, and fried tofu cubes in an attractive, colorful pattern. Halve the hard-boiled eggs and place them around the vegetables. Pour the warm peanut sauce generously over the entire arrangement, or serve it on the side for individual control over sauce quantity. Toss gently just before eating to combine all ingredients with the sauce, or let each diner do this themselves, allowing the peanut sauce to coat everything evenly. Serve immediately while the tofu is still warm and crispy.