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Gado-Gado Salad

Gado-Gado is a renowned Indonesian salad featuring blanched and fresh vegetables, protein-rich tofu and tempeh, boiled eggs, and sliced potatoes, all smothered in a savory peanut sauce. With origins in Indonesia, it exemplifies the country's diverse street food tradition and is celebrated for its vibrant flavors, contrasting textures, and satisfying, wholesome profile.

Intermediate
40 min
4 servings
Gado-Gado Salad

Ingredients

  • 200g green beans, trimmed
  • 150g bean sprouts
  • 2 medium carrots, julienned (approx. 120g)
  • 2 small potatoes (about 160g), boiled and sliced
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Bring a medium pot of water to a boil. Add green beans and blanch for 2-3 minutes until crisp-tender; remove and drain. Repeat with bean sprouts (30 seconds) and carrots (1 minute); set all aside.
  2. 2Boil unpeeled potatoes in water with a pinch of salt for about 15-18 minutes or until fork-tender. Peel, then slice when cool.
  3. 3Fry tofu and tempeh in vegetable oil over medium heat until golden brown on all sides. Drain on paper towels and let cool slightly before cubing or slicing.
  4. 4Arrange the blanched green beans, bean sprouts, carrots, boiled potatoes, fried tofu, tempeh, shredded cabbage, and boiled egg halves evenly on a large serving platter.
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.