Main Course · Salad · Asian · Lunch ·

Indonesian Gado-Gado with Peanut Sauce

Name: Indonesian Gado-Gado with Peanut Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 200g cabbage, thinly sliced; 100g bean sprouts; 2 medium carrots, julienned; 2 medium potatoes, boiled and diced; 200g green beans, trimmed and halved; 2 blocks of tempeh, cut into bite-sized pieces; 4 hard-boiled eggs, quartered; 250g natural peanut butter; 1 teaspoon tamarind paste; 2 tablespoons soy sauce; 2 tablespoons coconut palm sugar; 1 clove garlic, minced; 1 red chili, chopped; 200ml coconut milk; Fried shallots; Fresh cilantro leaves; Lime wedges

Gado-Gado is a colorful Indonesian salad featuring a medley of blanched vegetables, tempeh, and hard-boiled eggs, all brought together with a rich, savory peanut sauce.

4.4(773 reviews)

·By Ethan Brooks·August 21, 2025

Indonesian Gado-Gado with Peanut Sauce — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Salad

For the Peanut Sauce

For Garnish

Nutrition

Per serving

Calories: 802 kcal
Protein: 35.48 g
Carbs: 56.48 g
Fat: 50.78 g
Fiber: 14.5 g

Whole recipe

Total

Calories: 3208 kcal
Protein: 141.9 g
Carbs: 225.9 g
Fat: 203.1 g
Fiber: 58 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
200g cabbage, thinly sliced	50	2.5	11.7	0.2	4.8
100g bean sprouts	31	3.2	6.1	0.7	1.9
2 medium carrots, julienned	50	1.2	12	0.3	3.6
2 medium potatoes, boiled and diced	320	8	72	0.6	8
200g green beans, trimmed and halved	70	4.2	15.7	0.3	6.8
2 blocks of tempeh, cut into bite-sized pieces	380	40	20	18	16
4 hard-boiled eggs, quartered	312	26	2	21	0
250g natural peanut butter	1450	50	40	125	15
1 teaspoon tamarind paste	8	0.1	2.2	0	0.2
2 tablespoons soy sauce	20	2	1	0.1	0.2
2 tablespoons coconut palm sugar	120	0	30	0	0
1 clove garlic, minced	5	0.2	1	0	0.1
1 red chili, chopped	6	0.3	1	0.1	0.4
200ml coconut milk	360	3.2	6	36	0
Fried shallots	20	0.3	3	1.5	0.5
Fresh cilantro leaves	1	0.1	0.2	0	0.1
Lime wedges	5	0.1	1.7	0	0.4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tempeh

1
Combine Marinade
In a bowl, add soy sauce, a pinch of salt, and a touch of oil.
2
Marinate Tempeh
Toss the tempeh pieces to coat. Let marinate for 15 minutes.
3
Prep Vegetables
Meanwhile, prep vegetables for blanching.

Preparing the Peanut Sauce

1
Mix Ingredients
In a saucepan, combine peanut butter and coconut milk.
2
Add Flavorings
Add tamarind paste, soy sauce, sugar, garlic, and chili.
3
Simmer Sauce
Simmer gently on low heat, stirring until well mixed and smooth.
Tip: Do not overheat the peanut sauce to prevent splitting.

How to Make Indonesian Gado-Gado with Peanut Sauce

Total time: 1 h · Yields 4 servings

1
Vegetable Blanching
Blanch vegetables in boiling water until just tender, then plunge into ice water to stop cooking.
2
Tempeh Browning
Fry marinated tempeh in a skillet until golden brown on all sides.
3
Peanut Sauce Hand Mixing
Ensure sauce consistency is thick yet pourable by whisking together all the ingredients.