Gado‑gado (Indonesian Mixed Vegetable Salad)
A colourful Indonesian salad of blanched vegetables, tofu and boiled eggs draped in a rich peanut sauce, perfect for a satisfying meat‑free meal.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Blanch the green beans, cabbage and carrots in boiling water for 2‑3 minutes until just tender, then shock in cold water and drain.
-
Step 2 of 6
Pan‑fry the tofu cubes in a little oil over medium heat until golden on all sides, set aside.
-
Step 3 of 6
Combine the ground peanuts, sweet soy sauce, tamarind water, palm sugar, salt, coconut milk and water in a saucepan; simmer gently for 5 minutes, stirring until smooth and slightly thickened.
-
Step 4 of 6
Taste the sauce and adjust salt or sugar if needed; add sliced chilies for heat if desired.
-
Step 5 of 6
Arrange the vegetables, tofu and egg quarters on a serving platter, spoon the warm peanut sauce over everything, and garnish with a sprinkle of fried shallots if you like.
-
Step 6 of 6
Serve immediately with steamed rice or flatbread on the side for a complete meal.
Notes from the kitchen
If roasted peanuts are unavailable, use natural peanut butter thinned with water and a dash of soy sauce. Peanut sauce can be stored refrigerated for up to 3 days; reheat gently before serving.
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