Gado-Gado
Updated Aug. 26, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3tablespoons neutral oil, such as grapeseed or vegetable
- 1(14-ounce) package extra-firm tofu, drained and cut into ½-inch slices
- Kosher salt and freshly ground pepper
- 10ounces green beans, trimmed
- ½small napa cabbage, finely sliced
- 6ounces bean sprouts (about 2 cups)
- 10new potatoes or other small variety, peeled and halved
- 1large cucumber, peeled and sliced thinly on the diagonal
- 2tomatoes, each cut into 8 wedges
- 4boiled (8-minute) eggs, peeled and halved
- ½cup homemade or store-bought fried shallots
- 1cup roasted unsalted peanuts
- 4shallots, peeled and sliced
- 3garlic cloves, sliced
- 1 to 2red chiles, deseeded and sliced
- 3tablespoons kecap manis (see Tip)
- 2tablespoons palm or brown sugar
- 1teaspoon sea salt
For the Salad
For the Satay Sauce
Nutritional analysis per serving (8 servings)
315 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 17 grams protein; 840 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.
- Step 2
Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for about 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water and drain well.
- Step 3
Bring the same pot of water (add more water and salt, if required) to the boil, and add the potatoes and cook until tender, about 15 minutes.
- Step 4
Meanwhile, make the satay sauce: Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)
- Step 5
Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)
- Step 6
To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.
- You can make your own substitute for kecap manis by mixing together equal amounts of soy sauce and palm sugar (or brown sugar) and boiling until syrupy, 10 to 15 minutes. Allow to cool completely, as it will thicken further. Store in the refrigerator for up to 4 weeks.
Private Notes
Comments
I live on Bali - there are very good peanut sauce pastes sold here but I have also bought them in the US - my favorite is the brand FINNA. all you do is add water and heat. Here they come in various levels of "pedas" -- chile heat. In fact there are various versions, for gado-gado, or for satay.
I make a heap of rice and add turmeric to the water, to turn it yellow. I fill the serving bowl with baby spinach, and when the rice is done, I spread it out hot onto the spinach, so the spinach cooks. I think arrange the vegetables and eggs, etc on top of the bright yellow rice which becomes ringed with green from the spinach peeking out around the edges. It makes for a very colorful presentation.
If I make my own kecap manis sub do I still add the 2 tablespoons of brown sugar that is the next ingredient?
Good but more effort that I imagined. In the future I would not blanche the Napa cabbage nor the sprouts - just allow their natural crunch to enhance the dish without cooking. The peanut sauce is really tasty but the crispy shallots make the dish. Worth the labor of love to fry them.
Great summer meal. I made the satay sauce a few days before using, which made the entire dish easy to prepare
I was brought up on gado2 and other Indonesian dishes and still enjoy them very much, a couple of points re gado gado: Use both tempeh and tahu, it is delicious Instead of napa cabbage use lettuce. Tomatoes are never ever part of the dish. The dish should also include bean sprouts. And make life easier by using chunky peanut butter instead of roasting your peanuts … (plenty of recipes abound). We always eat it with plain rice and often with fried chicken. Selamat Makan