Entree: Indonesia – Indonesian Street Food – Gado-Gado (Indonesian mixed boiled and fried vegetables with tofu, tempeh, eggs, and a savory-sweet peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (150 g) roasted unsalted peanuts
- 3 tbsp (45 ml) vegetable oil
- 2 cloves (0.21 oz (6 g)) garlic, peeled
- 1–2 bird's eye chiles or 1 small red chili, seeded if desired (0.176 to 0.353 oz (5–10 g))
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind water or 2 tbsp (30 ml) lime juice
- 2 tbsp (30 g) palm sugar or brown sugar
- 1/2–3/4 cup (120–180 ml) warm water, plus more to thin
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1 g) ground white pepper
- 8 oz (225 g) firm tofu, drained and cut into 1/2-inch (1 cm) cubes
- 8 oz (225 g) tempeh, sliced into 1/4-inch (6 mm) slabs
- 4 large eggs, hard-boiled, approx. 1 3/4 oz (50 g) each (7 oz (200 g) total)
- 8 oz (225 g) green beans, trimmed
- 4 cups (200 g) shredded cabbage
- 2 medium potatoes, boiled and halved, approx. 6–8 oz (170–225 g) each
- 8 oz (225 g) cucumber, sliced
- 8 oz (225 g) bean sprouts, rinsed
- 8 oz (225 g) lontong or steamed rice cakes, sliced (optional)
- 3 tbsp (45 ml) vegetable oil for frying tofu/tempeh
- 2 tbsp (14 g) fried shallots (bawang goreng) for garnish
- 1/4 cup (15 g) chopped fresh cilantro or Vietnamese coriander (optional)
- Krupuk (shrimp or prawn crackers) for serving

Show original ingredient measurements

- 1 cup (150 g) roasted unsalted peanuts
- 3 tbsp (45 ml) vegetable oil
- 2 cloves (6 g) garlic, peeled
- 1–2 bird's eye chiles or 1 small red chili, seeded if desired (5–10 g)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind water or 2 tbsp (30 ml) lime juice
- 2 tbsp (30 g) palm sugar or brown sugar
- 1/2–3/4 cup (120–180 ml) warm water, plus more to thin
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1 g) ground white pepper
- 8 oz (225 g) firm tofu, drained and cut into 1/2-inch (1 cm) cubes
- 8 oz (225 g) tempeh, sliced into 1/4-inch (6 mm) slabs
- 4 large eggs, hard-boiled, approx. 50 g each (200 g total)
- 8 oz (225 g) green beans, trimmed
- 4 cups (200 g) shredded cabbage
- 2 medium potatoes, boiled and halved, approx. 6–8 oz (170–225 g) each
- 8 oz (225 g) cucumber, sliced
- 8 oz (225 g) bean sprouts, rinsed
- 8 oz (225 g) lontong or steamed rice cakes, sliced (optional)
- 3 tbsp (45 ml) vegetable oil for frying tofu/tempeh
- 2 tbsp (14 g) fried shallots (bawang goreng) for garnish
- 1/4 cup (15 g) chopped fresh cilantro or Vietnamese coriander (optional)
- Krupuk (shrimp or prawn crackers) for serving

Instructions

1. Prepare peanuts: pulse roasted peanuts, garlic, chiles, palm sugar, and a pinch of salt in a food processor until coarse; transfer to a blender or bowl.
2. Make peanut sauce: add kecap manis, tamarind water or lime juice, and 1/2 cup (120 ml) warm water to the peanuts; blend or stir until smooth, adding up to 3/4 cup (180 ml) water for desired consistency; taste and adjust salt, sugar, and tamarind/lime.
3. Cook proteins: heat 3 tbsp (45 ml) vegetable oil in a skillet over medium-high heat; pan-fry tofu cubes until golden on all sides, about 6–8 minutes; remove and drain on paper towels. In same pan, fry tempeh slices until browned and crisp, 4–6 minutes per side; remove and drain.
4. Blanch vegetables: bring a large pot of salted water to a boil; blanch green beans for 2–3 minutes until bright and tender-crisp, then shock in ice water; blanch cabbage for 1–2 minutes and shock; boil potatoes until just tender, about 12–15 minutes depending on size; drain and halve.
5. Warm sauce and finish (optional): briefly warm the peanut sauce in a small saucepan over low heat, stirring so it loosens but does not scorch; if too thick, stir in a little hot water.
6. Assemble plates: arrange portions of blanched cabbage, green beans, bean sprouts, cucumber slices, potato halves, tofu, tempeh, sliced lontong (if using), and halved hard-boiled eggs on a platter or individual plates.
7. Dress and garnish: ladle generous amounts of peanut sauce over the arranged ingredients, sprinkle with fried shallots and chopped cilantro, and serve with krupuk on the side for crunch.
8. Serve: offer extra kecap manis, lime wedges, and chopped chiles at the table; gado-gado can be eaten warm or at room temperature.