What does Gado Gado mean?

Gado Gado literally means “mix-mix” in Indonesian. The name reflects how the dish combines a variety of vegetables, proteins, and a rich peanut sauce into one harmonious meal.

Can I make Gado Gado vegan?

Yes, Gado Gado can easily be made vegan. Simply omit the boiled eggs and ensure your sauces are plant-based. Using tofu or tempeh as the protein keeps the dish authentic and satisfying.

How long does Gado Gado peanut sauce last?

The peanut sauce used in Gado Gado can be stored in an airtight container in the refrigerator for up to five days. You can also freeze it for longer storage. Reheat gently and add a bit of water if it thickens too much.

Can I prepare Gado Gado in advance?

You can prepare most components of Gado Gado ahead of time, including the vegetables and peanut sauce. However, it is best to assemble the dish just before serving to maintain freshness and texture, especially for crispy elements like tempeh

Gado Gado Easy Recipe (Best Peanut Sauce)

Name: Gado Gado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indonesian
Ingredients: 1/3 cup natural peanut butter; 4 teaspoons red curry paste; 3 teaspoons sweet soy sauce (kecap manis); 1 teaspoon chili paste (sambal oelek); 1/2 teaspoon salt; 1 large garlic clove, minced; 1 1/2 tablespoons lime juice; 1/2 cup coconut milk; 1/2 cup water; 200 grams potatoes, peeled and chopped; 4 cups fresh spinach; 4 cups bean sprouts; 1 cucumber, sliced; 3 boiled eggs, halved; 200 grams tempeh or firm tofu; 2 tablespoons vegetable oil; 1 tablespoon chopped peanuts; 1 red chili, sliced (optional); 15 prawn crackers (optional)

Description

Gado Gado is a traditional Indonesian salad made with a colorful mix of blanched vegetables, protein-rich eggs and tempeh, all topped with a rich, creamy peanut sauce. This wholesome dish is known for its balance of textures and bold sweet-savory flavors, making it a satisfying and healthy meal.

Ingredients

Scale

1/3 cup natural peanut butter
4 teaspoons red curry paste
3 teaspoons sweet soy sauce (kecap manis)
1 teaspoon chili paste (sambal oelek)
1/2 teaspoon salt
1 large garlic clove, minced
1 1/2 tablespoons lime juice
1/2 cup coconut milk
1/2 cup water
200 grams potatoes, peeled and chopped
4 cups fresh spinach
4 cups bean sprouts
1 cucumber, sliced
3 boiled eggs, halved
200 grams tempeh or firm tofu
2 tablespoons vegetable oil
1 tablespoon chopped peanuts
1 red chili, sliced (optional)
15 prawn crackers (optional)

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Instructions

In a saucepan over medium-low heat, combine peanut butter, red curry paste, sweet soy sauce, chili paste, salt, garlic, lime juice, coconut milk, and water. Stir and simmer for 5 minutes until smooth and slightly thickened.
Taste the sauce and adjust seasoning if needed. Keep warm.
Bring a pot of water to a boil and cook the potatoes for about 5 minutes until tender. Drain and set aside.
Blanch the bean sprouts for 2–3 minutes until slightly wilted, then drain.
Add spinach to the hot water and cook briefly until wilted. Remove and squeeze out excess water.
Heat oil in a skillet over medium-high heat. Slice tempeh or tofu and fry for 2–3 minutes per side until golden and crispy.
Arrange potatoes, spinach, bean sprouts, and cucumber on a serving plate.
Add boiled eggs and crispy tempeh or tofu on top.
Pour warm peanut sauce over the salad or serve it on the side.
Garnish with chopped peanuts and sliced chili. Serve immediately with prawn crackers if desired.

Notes

Use natural peanut butter for the best flavor and smoother sauce.
Do not overcook vegetables to maintain texture and nutrients.
If the sauce thickens too much, add a little warm water to adjust consistency.
Tempeh can be replaced with tofu or omitted for a lighter version.
Store leftover peanut sauce in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling and Frying
Cuisine: Indonesian

Nutrition

Serving Size: 1 plate
Calories: 572 kcal
Sugar: 15 g
Sodium: 502 mg
Fat: 33 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 10 g
Protein: 32 g
Cholesterol: 187 mg