Gado Gado (Indonesian Salad with Peanut Sauce)

Name: Gado Gado (Indonesian Peanut Vegetable Salad)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 4 large eggs; 8 oz tempeh, cut into wedges; 6 oz green beans, trimmed; 1/4 cup creamy peanut butter; 2 tbsp hot water; 2 tsp low sodium soy sauce; 2 tsp lime juice; 2 tsp sambal; 1 garlic clove, peeled and minced; 2 cups shredded cabbage; ½ cup sliced cucumbers; ½ cup shredded carrots; ½ cup sliced radishes; 2 tbsp chopped scallions

Gado gado is a traditional Indonesian salad that combines blanched vegetables, fried tempeh, and hard-boiled eggs with a bold, sweet-spicy peanut sauce made from peanut butter, sambal, lime, and garlic.

🌍Indonesian 🥗Vegetarian 🏷️Salad 🏷️Tempeh 🏷️Peanut sauce 🏷️Healthy

Gado Gado (Indonesian Salad with Peanut Sauce)

Total

1h 35m

Servings

2

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 large eggs
8 oz tempeh, cut into wedges
6 oz green beans, trimmed
1/4 cup creamy peanut butter
2 tbsp hot water
2 tsp low sodium soy sauce
2 tsp lime juice
2 tsp sambal
1 garlic clove, peeled and minced
2 cups shredded cabbage
½ cup sliced cucumbers
½ cup shredded carrots
½ cup sliced radishes
2 tbsp chopped scallions

14 Ingredients

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Instructions

1
Place the eggs in a Suvie pan and cover completely with water. Place the pan in the bottom zone of Suvie. Place tempeh, green beans, and 1/4 cup water in another Suvie pan; place pan in the top zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F, 1 hour; Top Zone: Steam for 22 minutes
2
In a medium bowl, whisk together peanut butter, water, soy sauce, lime juice, sambal, and garlic until blended. Cover and keep peanut sauce refrigerated until ready to serve.
3
After the cook, remove the pans from your Suvie. Drain eggs and rinse with cold water. Once the eggs are cool, peel, halve, and set aside. Remove green beans, rinse with cold water, and set aside.
4
Spread half of the peanut sauce over the tempeh and return to Suvie. Broil for 10 minutes, rotating the pan halfway through or until the tempeh is golden brown.
5
Divide cabbage, cucumber, carrots, radishes, eggs, and tempeh between 2 plates. Garnish the salads with scallions and serve with remaining peanut sauce on the side.

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Tips & Notes

Pro tips

Blanch green beans and cabbage separately for 2–3 minutes to retain crunch while removing raw taste; shock in ice water immediately.
Fry tempeh wedges in oil until golden and crispy on edges for texture contrast—this step is essential to traditional gado gado.
Make the peanut sauce with hot water rather than cold to help peanut butter emulsify smoothly and stay silky.
Taste the sauce before dressing the salad; adjust sambal for heat, lime for brightness, and soy sauce for umami.

Substitutions

Peanut butter → tahini or sunflower seed butter (use same ratio; flavor will be milder)
Tempeh → extra-firm tofu, fried until golden, or chickpeas for legume swap
Green beans → snap peas, broccoli florets, or asparagus (adjust blanch time to 2 minutes)
Sambal → Thai red curry paste or gochugaru dissolved in lime juice (start with 1 tsp)

Storage & make-ahead

Store dressed salad refrigerated up to 2 days; vegetables may soften slightly. Undressed vegetables and peanut sauce keep separately for 3–4 days. Reheat sauce gently with water if thickened.

Common Questions

Can I make gado gado ahead of time?

Yes. Prepare vegetables and tempeh up to 1 day ahead, store separately, and make the peanut sauce fresh or up to 2 days ahead. Toss just before serving to keep vegetables crisp.