Gado-Gado — Indonesian Vegetable Salad with Peanut Sauce

Other Fast With Oil Published June 13, 2026

Gado-gado means "mix-mix," and that is exactly what it is: a generous platter of blanched and raw vegetables, fried tofu and tempeh, and boiled potato, all bound together by a thick, warm peanut sauce shot through with garlic, chili, tamarind, and a touch of sweetness. It is one of the great composed salads of the world, and on a fasting day it carries real weight — the peanuts and soy give you protein and lasting energy, while the vegetables keep it bright. This is a meal you build on a plate, not a sad bowl of leaves.

The peanut sauce is the soul of the dish. On oil days, fry the tofu and tempeh for crisp edges. For strict no-oil days, steam them instead and thin the peanut sauce with hot water rather than oil-fried aromatics — it is just as satisfying.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 200g firm tofu, cubed
- 200g tempeh, sliced
- 2 tablespoons vegetable oil (omit for strict days)
- 2 medium potatoes, boiled and sliced
- 200g green beans, trimmed and blanched
- 1/2 head cabbage, shredded and blanched
- 2 cups bean sprouts, blanched
- 1 cucumber, sliced
- For the peanut sauce:
- 1 cup roasted peanuts (or 3/4 cup natural peanut butter)
- 3 cloves garlic
- 2-3 red chilies (or 1 tablespoon sambal oelek)
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon tamarind paste (or juice of 1 lime)
- 3/4 cup hot water, plus more as needed
- Fried shallots and lime wedges, to serve

METHOD

1. Make the sauce: if using whole peanuts, grind them with the garlic and chilies into a coarse paste (a food processor works well). Mix in the soy sauce, palm sugar, and tamarind.

2. Whisk in the hot water a little at a time until you have a thick, pourable sauce. Taste and balance salt, sweet, sour, and heat. Set aside.

3. If using oil: heat oil in a skillet over medium-high and fry the tofu and tempeh until golden and crisp, about 6 minutes. (For strict days: steam tofu and tempeh 10 minutes instead.)

4. Arrange the boiled potato, green beans, cabbage, bean sprouts, cucumber, tofu, and tempeh on a large platter or in individual bowls.

5. Pour the peanut sauce generously over everything, or serve it alongside for dipping.

6. Finish with fried shallots and lime wedges. Serve warm or at room temperature.

NOTES

- For strict no-oil days, steam the tofu and tempeh and skip any oil in the sauce; peanut butter alone carries plenty of richness.
- Any sturdy vegetable works — try blanched spinach, carrots, or cauliflower.
- The peanut sauce keeps a week in the fridge and is excellent on rice, noodles, or grilled vegetables.
- Use crunchy peanut butter for instant texture if you are short on time.