Gado-gado is an Indonesian vegetable and tofu salad dressed in a punchy peanut sauce — and this version comes together in 30 minutes with one bowl and a blender. The vegetables stay raw or barely cooked, the sauce blends in under two minutes, and the whole thing is filling enough to be dinner.
Before you start
The two things that actually affect the result are how you prep the tofu and how you thin the sauce. For the tofu, press it first — even five minutes between paper towels makes a real difference. Wet tofu steams instead of crisping in the pan, and you want some color on it so it holds up under the sauce rather than turning soggy. For the sauce, add the warm water slowly. Peanut butter thickens fast once it cools, so blend, taste, and stop when it pours easily off a spoon — you can always add a splash more water at the table if it tightens up after sitting.
If something goes sideways
- Sauce seized into a thick paste: Add warm water one tablespoon at a time and blend again. Cold water can make natural peanut butter clump — warm water keeps it smooth.
- Sauce tastes flat: The most common fix is more soy sauce, not more salt. A small squeeze of lime juice also wakes it up if the flavors feel muddy.
- Tofu is sticking to the pan: The pan probably wasn’t hot enough before the tofu went in. Let the oil shimmer first, then add the tofu and leave it alone for two minutes before trying to flip.
- Bean sprouts turned limp: They go soft fast once dressed. If you’re not eating immediately, keep the sprouts separate and add them right before serving — skip the garnish of sesame seeds too, not worth the extra dish.
- Sauce is too spicy after blending: Stir in a small spoonful of peanut butter and a little extra palm sugar. Both dial back the heat without watering down the flavor.
Leftovers and make-ahead
Store the sauce and the vegetables separately — that’s the only rule that matters here. The peanut sauce keeps in the fridge for up to five days in a sealed jar; it will thicken overnight, so stir in a tablespoon of warm water before using it again. The dressed salad does not keep well, but the undressed vegetables hold fine for two days. Pan-fried tofu can be refrigerated for up to three days and re-crisped in a dry skillet for a couple of minutes before serving. The sauce does not freeze well — the texture turns grainy once thawed — so just make a fresh batch if you need more.
Gado-Gado
Equipment
- Saucepan
- Blender or food processor
- Large mixing bowl
Ingredients
Salad Base
- 2 cups fresh spinach loose-packed
- 1 cup bean sprouts fresh
- 1 cup cabbage, shredded Napa or savoy for best texture
- 2 medium carrots julienned
- 7 oz firm tofu cubed and pan-fried
Peanut Sauce
- 1 cup creamy peanut butter natural, unsweetened
- 2 tbsp soy sauce universal
- 1 tbsp palm sugar or brown sugar as alternative
- 2 cloves garlic minced
- 1 tsp red chili paste adjust to taste
- 1 cup warm water to adjust sauce consistency
- 1 pinch salt to taste
Instructions
- In a large mixing bowl, combine the spinach, bean sprouts, shredded cabbage, and julienned carrots. Add the pan-fried tofu cubes. Set aside.
- Prepare the peanut sauce by blending peanut butter, soy sauce, palm sugar, garlic, and chili paste in a blender or food processor. Gradually add warm water while blending until the sauce reaches a smooth, pourable consistency. Adjust the seasoning with salt to taste.
- To serve, generously drizzle the peanut sauce over the vegetable and tofu mixture. Toss gently to coat everything evenly.
Notes
- Consider roasting the peanuts before blending for a deeper, richer flavor in your sauce.
- To add a crunchy twist, sprinkle toasted sesame seeds over the finished dish.
- For a gluten-free version, replace soy sauce with tamari.
Nutrition
Frequently asked questions
Can I use regular peanut butter instead of natural peanut butter?
Yes, but the sauce will be noticeably sweeter and saltier, so taste before adding any extra salt or palm sugar. Conventional peanut butter also blends into a thicker sauce, so you may need a bit more warm water to get it pourable.
Do the vegetables need to be cooked, or can I use them raw?
Raw is fine for this recipe — the spinach, cabbage, carrots, and bean sprouts all work well without blanching. If you prefer softer vegetables, a quick 60-second blanch in boiling water followed by a cold rinse works, but it adds a pot to wash.
Is this recipe gluten-free?
Not as written, because soy sauce contains wheat. Swap it one-for-one with tamari and the rest of the recipe stays exactly the same.
Can I make the peanut sauce ahead of time?
Yes — it’s actually better after an hour in the fridge once the garlic has had time to mellow into the sauce. Make it up to five days ahead and store it in a sealed jar in the fridge, then loosen with warm water before serving.
If you liked this one
- Fresh Vegetable Spring Rolls
- Crispy Golden Dosa
- Spicy North Indian Soya Chunks Curry
- Street Food Magic Crispy Potato Samosas
