Gado-gado (Indonesian salad)

A complete Indonesian salad: steamed vegetables, egg and tofu, covered in a creamy peanut sauce. Rich in plant protein and flavour, it is a colourful, filling dish.

Preparation: 20 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 215 kcal · 15 g protein · 9 g carbohydrate · 12 g fat

Ingredients

• 200 g of green beans
• 200 g of cabbage
• 2 eggs
• 200 g of tofu
• 1 cucumber
• 4 tbsp peanut butter
• 1 lime

Method

1. Steam the vegetables (keeping them crunchy) and hard-boil the eggs.
2. Brown the tofu cubes.
3. Make the sauce: peanut butter, soy sauce, lime and water.
4. Arrange the vegetables, egg and tofu, and drizzle over the peanut sauce.

Nutritional benefits

Gado-gado combines several proteins (egg, tofu and peanut), complemented by a wide variety of vegetables rich in fibre and vitamins. The peanut sauce provides good fats and an indulgent flavour. A complete Indonesian main-course salad, colourful and largely plant-based.

Variations and substitutions

• With tempeh instead of, or as well as, the tofu.
• With steamed potatoes.
• With bean sprouts and cauliflower.
• A spicier sauce: add chilli and ginger.

Storage and making ahead

The components keep for 3 days when stored separately; keep the sauce apart. Assemble just before serving.

💡 Good to know

Loosen the peanut sauce with a little hot water until it coats the back of a spoon: it should cover the vegetables without being stodgy.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes.

Foods in this recipe: green beans · cabbage · eggs · tofu · cucumber.

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