Gado-gado is a great way to enjoy a mix of fresh and cooked veggies with a rich peanut dressing that’s both creamy and tangy. It feels like a little trip to Indonesia without leaving your kitchen, and it’s surprisingly easy to throw together on a busy day.
The Story Behind This Recipe
I first stumbled on gado-gado when I was browsing recipes to add more veggies and flavors into my lunches. It seemed a bit intimidating at first because of the peanut sauce, but once I tried making it, I realized it’s just a few straightforward pantry ingredients whisked together. The combination of crisp greens, tender boiled potatoes, and crunchy tofu topped with a lightly spicy peanut sauce feels balanced without too much fuss.
This salad works well for lunch because you can prep most of it ahead, especially the sauce and boiled veggies. When it’s time to eat, just toss everything together and you have a fresh, colorful dish that’s filling but not heavy. I like that it’s flexible too – swap in whatever vegetables you have on hand.
One thing I’ve learned is that the peanut sauce benefits from a bit of acid — usually lime juice or tamarind paste if you can get it — which cuts through the richness and brightens the flavors. It’s that little tweak that takes the salad from good to something I keep craving. The leftovers are great, but it holds up better if you keep the sauce separate until serving.
For me, gado-gado is a reminder of how simple, humble ingredients like boiled eggs, beansprouts, and cucumber can shine when combined thoughtfully with a well-made sauce. It’s a picky-eater friendly meal in my house, even for folks who usually avoid lots of veggies.
Cuisine: Indonesian
Course: Lunch
Servings: 3-4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and halved
- 1 cup bean sprouts, rinsed
- 1 cucumber, thinly sliced
- 200g firm tofu, cubed
- 2 hard-boiled eggs, quartered
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 small clove garlic, minced
- 1 teaspoon chili flakes or sriracha (adjust to taste)
- 1/4 cup warm water
- Crushed roasted peanuts for garnish
- Fresh cilantro or scallions for garnish
Instructions
- Step 1. Boil the potatoes in salted water until tender but not falling apart, about 10 minutes. Drain and set aside.
- Step 2. Blanch the green beans in boiling water for 2-3 minutes until crisp-tender, then rinse under cold water to stop cooking.
- Step 3. Lightly pan-fry the tofu cubes in a little oil until golden on all sides, then set aside on paper towels to drain.
- Step 4. Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, brown sugar, garlic, chili flakes, and warm water until smooth. Adjust water to get a creamy but pourable consistency.
- Step 5. Assemble the salad by arranging potatoes, green beans, bean sprouts, cucumber, tofu, and eggs on a large serving plate or bowl.
- Step 6. Drizzle the peanut sauce evenly over the top and sprinkle with crushed peanuts and your choice of fresh herbs.
- Step 7. Serve immediately and toss the salad together before eating.
Tips for Success
- Boil the potatoes and beans a day ahead and keep refrigerated to save time.
- If you don’t have peanut butter, you can grind roasted peanuts with a splash of water or soy sauce to make a quick paste.
- Keep the peanut sauce separate if you want to meal prep, then add just before serving to avoid soggy veggies.
- Adjust the chili to your preference — skip it for milder or add more if you like a kick.
Variations & Substitutions
- Add cooked shrimp or shredded chicken for extra protein.
- Swap tofu for tempeh or chickpeas if preferred.
- Use different fresh veggies like shredded cabbage, carrots, or snap peas for more crunch.
- Try tamarind paste in the sauce instead of lime juice for a more authentic tang.