Description
Gado gado is a classic Indonesian salad with crisp vegetables, tofu, eggs, and a rich homemade peanut sauce. Easy, fresh, and full of flavor.
Ingredients
Units
Scale
- 14 oz natural tofu
- 7 oz green beans
- 7 oz thinly sliced green cabbage
- 7 oz julienned carrots
- 5 oz bean sprouts
- 3/4 cup peanuts
- 1 cup coconut milk
- 4 large eggs
- 1 shallot
- 1 clove garlic
- 1 cucumber
- 3 tablespoons kecap manis (see above for a subsitute)
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon shrimp paste, optional
- 1 teaspoon sambal oelek (chili paste) (or sriracha)
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- Crispy fried shallots
- White rice
- Prawn crackers
- Vegetable oil
Instructions
- Cut the tofu into cubes. Season generously with salt and cook in a layer of vegetable oil until golden brown on all sides. Transfer to paper towels to drain.
- Meanwhile, slice the cucumber into half-moons, julienne the carrots, and rinse the bean sprouts (remove the ends if you like). Boil the eggs for about 7 minutes until hard-boiled.
- Cook the green beans in plenty of water for 6–8 minutes. Drain and rinse immediately under cold water.
- For the peanut sauce, finely chop the shallot and garlic. Cook briefly in a little vegetable oil, then add the shrimp paste, ground ginger, sambal oelek, ground coriander, and brown sugar. Cook on low heat, stirring.
- Pour in the coconut milk along with the kecap manis (see above for a subsitute). Finely grind the peanuts in a food processor and add them to the sauce. Whisk until smooth and slightly thickened. Add a bit more coconut milk if needed.
- Assemble the plates with a bit of everything: white rice, tofu, cucumber, bean sprouts, cabbage, green beans, carrots, and a halved egg. Spoon over a generous amount of peanut sauce and serve with crispy fried shallots and prawn crackers.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling, Frying, Sautéing
- Cuisine: Indonesian