🥗 Gado-gado

Name: Gado-gado
Total time: 40 min
Yield: 4
Cuisine: Indonesia
Ingredients: 300 g firm tofu, cubed; 200 g bean sprouts; 250 g white cabbage, shredded; 400 g potatoes; 4 eggs; 150 g roasted peanuts; 2 garlic cloves and 1–2 red chilies; 2 tbsp palm or brown sugar, juice of 1 lime; 1 tbsp oil, salt, water

Origin: Indonesia

600kcal

per serving · 300 g

200kcal

per 100 g

27 gProtein9 g / 100 g

33 gFat11 g / 100 g

45 gCarbs15 g / 100 g

Gado-gado is an Indonesian salad of lightly boiled and fresh vegetables served with a thick peanut sauce. This version combines fried tofu, blanched bean sprouts and cabbage, boiled potato and hard-boiled egg. The sauce, made from ground peanuts with chili, garlic, palm sugar and lime, is poured over everything, making it a filling meal rather than a side.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: egg

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Peanuts ⚠ Soy

What it is made of

tofubean sproutscabbagepotatoeggpeanut sauce

Recipe

4 servings40 min

Ingredients

300 g firm tofu, cubed
200 g bean sprouts
250 g white cabbage, shredded
400 g potatoes
4 eggs
150 g roasted peanuts
2 garlic cloves and 1–2 red chilies
2 tbsp palm or brown sugar, juice of 1 lime
1 tbsp oil, salt, water

Method

Boil the potatoes and eggs; peel and slice them.
Blanch the cabbage and bean sprouts in boiling water for 1 minute and drain.
Fry the tofu in the oil until golden on all sides.
Blend the peanuts with garlic, chili, sugar, lime juice, salt and enough warm water to make a pourable sauce.
Arrange the vegetables, tofu, potato and egg on plates and spoon the sauce over.

How to make it lighter

The peanut sauce carries most of the energy — serve it on the side and use 2–3 tbsp per plate.
Bake or pan-sear the tofu with a brush of oil instead of deep-frying.
Increase the cabbage and bean sprouts and use less potato for a lighter plate.

History

Gado-gado is eaten all over Indonesia and is especially associated with Jakarta and Java, where it is sold at street stalls and markets. The name is usually explained as "mix-mix", describing the jumble of ingredients.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →