Indonesian & Malaysian · Lunch · Dinner
Gado-Gado
A colourful Indonesian salad of blanched vegetables, golden tofu, boiled egg and crisp cucumber, all smothered in a tangy, gently spiced peanut sauce. It is filling, fresh and full of plant protein.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 28% · Fat 48% · Protein 24%
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Ingredients
For 4 servings- 1 block (400 g)firm tofu
- 4 large200 geggs
- 2 medium300 gwaxy potatoes
- 2 cups200 ggreen beans, trimmed
- 3 cups200 ggreen cabbage, shredded
- 1 1/2 cups150 gmung bean sprouts
- 5 cups loosely packed150 gspinach or water spinach
- 1 medium200 gcucumber, sliced
- 2 medium240 gtomatoes, cut into wedges
- 1 tbsp14 gvegetable oil
- 6 tbsp96 gnatural peanut butter
- 2 cloves6 ggarlic
- 1 medium15 gred chilli
- 1 tbsp12 gpalm sugar or brown sugar
- 1 tbsp16 gsoy sauce
- 2 tbsp30 glime juice
- 1/2 cup120 ghot water (for sauce)
- 1/4 tspsalt
- 2 litres2,000 gwater (for boiling)
Steps
- 1
Press the tofu between paper towels for 10 minutes, then cut it into 2 cm cubes.
- 2
Bring the 2 litres of boiling water to a boil in a large pot.
- 3
Add the whole potatoes and simmer for 15–18 minutes until tender; lift out, cool slightly and cut into chunks.
- 4
Lower the eggs into the same water and boil for 9 minutes until firm, then cool in cold water and peel.
- 5
Blanch the green beans in the boiling water for 3 minutes, then lift out.
- 6
Blanch the cabbage for 1 minute, then lift out.
- 7
Blanch the bean sprouts and spinach for 30 seconds, then drain everything well.
- 8
Heat the oil in a non-stick pan over medium-high heat and fry the tofu for 8–10 minutes, turning, until golden on all sides.
- 9
Blend or pound the garlic and chilli to a paste.
- 10
Whisk the paste with the peanut butter, sugar, soy sauce, lime juice, salt and hot water until smooth and pourable; add a splash more water if too thick.
- 11
Arrange the potatoes, blanched vegetables, cucumber, tomatoes and tofu on plates, top with halved eggs, and spoon the peanut sauce over just before serving.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the eggs and add extra fried tofu or some boiled chickpeas instead.
- For a gluten-free version, use tamari labelled gluten-free in place of the soy sauce.
- If you can't find palm sugar, use the same amount of light brown sugar or maple syrup in the sauce.
- For a milder sauce, swap the fresh red chilli for a pinch of mild chilli flakes, or leave it out.
Storage
Refrigerate leftovers within 2 hours, keeping the peanut sauce in a separate airtight container, and eat within 3 to 4 days (the cucumber and tomatoes are best added fresh). Serve the salad cold, or reheat the tofu and potatoes until steaming hot, and don't freeze it as the vegetables and eggs turn watery.
Make ahead
Make the peanut sauce up to 3 days ahead and keep it in the fridge, loosening it with a splash of hot water before serving. The potatoes, eggs and blanched vegetables can be cooked a day ahead and chilled, then assemble with fresh cucumber and tomatoes just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyEggsPeanutsGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,088 g) | Per 100 g | |
|---|---|---|
| Calories | 528 kcal | 49 kcal |
| Protein | 35.5 g | 3.3 g |
| Carbohydrates | 39.1 g | 3.6 g |
| of which sugars | 14.3 g | 1.3 g |
| Fiber | 10 g | 0.9 g |
| Fat | 30 g | 2.8 g |
| of which saturated | 6 g | 0.6 g |
| Sodium | 518 mg | 48 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
