Indonesian Gado-Gado (Egg-Free Signature)
Indonesian Gado-Gado is a vibrant, 'slightly cooked' salad that serves as a masterclass in texture and dressing architecture. Traditionally, this dish relies on hard-boiled eggs for protein, but our Egg-Free Signature version elevates the dish by doubling down on the textures of fried tempeh and extra-firm tofu. The heart of the dish is the hand-ground peanut sauce—a rich, aromatic emulsion of chilies, garlic, and tamarind that binds the crisp vegetables together. By blanching the greens just until tender-crisp, we maintain their structural integrity and nutritional profile. It is a colorful, nutrient-dense feast that represents the absolute pinnacle of Javanese street food.
Chef's Secret: The 'Emulsion Pulse': When blending your peanut sauce, add the water or coconut milk one tablespoon at a time. You are looking for a 'thick pour' consistency—it should be heavy enough to coat the back of a spoon without running off, ensuring every vegetable is perfectly cloaked in flavor.
Ingredients
- Raw Peanuts 2 cups
- Garlic 2 cloves
- Shallots 2
- Bird's Eye Chilies 2
- Neutral Oil 1 tbsp
- Palm Sugar 2 tbsp
- Tamarind Paste 1 tbsp
- Sweet Soy Sauce 1 tbsp
- Tempeh 200g
- Extra-firm Tofu 200g
- Green Beans 1 cup
- Cabbage 2 cups
- Potatoes 2
- Bean Sprouts 1 cup
- Cucumber 1
- Fried Shallots 2 tbsp
- Vegan Crackers handful
Instructions
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The Peanut Toasting: In a dry pan over medium heat, toast 2 cups of raw skin-on peanuts. Shake the pan constantly for 5-7 minutes until the skins begin to crack and the peanuts smell intensely nutty. This dry-toasting creates a much deeper, more complex base for your sauce than using jarred peanut butter.Expert Tip: The 'Dark Roast' Rule: Don't be afraid of a few dark spots on the peanuts. That slight char provides the bitter counterpoint to the sweet palm sugar, creating the authentic, smoky depth that defines a true Gado-Gado sauce.
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The Aromatic Sauté: Heat 1 tablespoon of oil and sauté 2 cloves of garlic, 2 small shallots, and 2 bird's eye chilies until softened. Transfer these to a blender along with the toasted peanuts. Adding the aromatics cooked rather than raw removes the sharp 'bite' and creates a smoother flavor profile.
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The Sauce Synthesis: Add 2 tablespoons of palm sugar, 1 tablespoon of tamarind paste, 1 tablespoon of sweet soy sauce (Kecap Manis), and 1/2 cup of warm water to the blender. Pulse until you achieve a thick, slightly chunky paste. The goal is a rustic texture, not a silky puree.
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The Protein Crisp: Cut 200g of tempeh and 200g of extra-firm tofu into thick batons. Pan-fry in a little oil over medium-high heat until all sides are golden and resilient. These provide the 'chew' and structural weight that would usually come from eggs.
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The Precision Blanching: Bring a pot of salted water to a boil. Blanch 1 cup of green beans for 2 minutes and 2 cups of shredded cabbage for 1 minute. Immediately plunge them into an ice bath. This 'shocks' the vegetables, stopping the cook and locking in the bright green color.
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The Tuber Prep: Boil 2 medium potatoes until just tender. Let them cool completely before slicing into rounds. Cooling the potatoes allows the starches to set, so they don't crumble when you toss them with the heavy peanut sauce later.
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The Foundation Assembly: Arrange the blanched cabbage and green beans on a large platter. Layer the sliced potatoes, fried tofu, and tempeh on top. Add 1 cup of fresh bean sprouts and sliced cucumber for a cooling, watery crunch.
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The Final Cloaking: Generously pour the peanut sauce over the center of the vegetables. Do not mix it entirely; part of the beauty of Gado-Gado is the contrast between the dressed and undressed ingredients. Garnish with a handful of fried shallots and vegan prawn crackers (krupuk).
Nutrition Information
450
Calories
15g
Protein
35g
Carbs
32g
Fat