Everyday Kitchen

Indonesian/Malaysian · Lunch

Gado Gado

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Gado Gado is a Indonesian/Malaysian dish. Cook each vegetable until tender without making the cabbage soft.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Gado Gado. The photograph shows a different selection of vegetables with the peanut sauce.
The photograph shows a different selection of vegetables with the peanut sauce. Representative photograph of Gado Gado. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Vegetables

Tofu

Sauce

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 12 min

  1. Cook potatoes in water from 300 g potatoes, cubed, 200 g green beans, 200 g cabbage, shredded, 1500 ml water for 12 minutes; add beans 5 minutes and cabbage for the final 2 minutes. Drain.

Tofu · About 8 min

  1. Fry 300 g firm tofu, cubed, 20 ml neutral oil in its oil for 8 minutes, turning.

Sauce · About 3 min

  1. Simmer 120 g peanut butter, 180 ml water, 30 ml kecap manis, 20 ml lime juice, 10 g chili, minced 3 minutes. Arrange vegetables, tofu and 200 g cucumber, sliced; spoon sauce over.

    Check: The potatoes and beans are tender; the tofu has golden edges.

Tips

  • Cook each vegetable until tender without making the cabbage soft.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use smooth sunflower-seed butter for a different peanut-free sauce.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Gado Gado one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Gado Gado?

Cook each vegetable until tender without making the cabbage soft.

What can I substitute in Gado Gado?

Use smooth sunflower-seed butter for a different peanut-free sauce.

Can I prepare Gado Gado ahead?

Prepare the measured ingredients for Gado Gado one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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