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Indonesian/Malaysian · Lunch

Gado Gado

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. 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

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 recipe, 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.
  • Judge Gado Gado by the texture and doneness signs in its steps. Your pan and heat affect how long Gado Gado takes to cook.

Substitutions

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

Storage

  • Get perishable Gado Gado into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Gado Gado within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Gado Gado to 74°C / 165°F, stirring or turning it for even heating. When Gado Gado is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Gado Gado one day ahead. For Gado Gado, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Gado Gado on the day of serving.

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. For Gado Gado, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Gado Gado on the day of serving.

Food safety references

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

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