Disclosure: This post may contain affiliate links. I may receive a small commission to fund my avocado habit if you use these links to make a purchase. As an Amazon Associate I earn from qualifying purchases. You wont be charged any extra, and you will be keeping me supplied with avocados. Win win, really! I only ever recommend products, tools and services that I personally use and love. You can read my full affiliate disclosure HERE.
I learned to make a version of this dish at a cooking class in Bali a few years ago on our honeymoon and, although it has been adapted a bit, it still being back some wonderful memories of our trip. It’s a little effort to make the peanut sauce, but it’s well worth it!
Vegan Indonesian Gado Gado
Gado-gado in Indonesian translates as "mix-mix" as it is literally a mixture of vegetables and tofu combined together in a peanut sauce. It's traditionally served at room temperature, so do let things cool down a little after cooking before assembling.
Equipment
- Immersion blender or food processor
Ingredients
For the peanut sauce
- 1/2 Tbsp cold-pressed rapeseed oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 red chilli deseeded and roughly chopped (see notes)
- 1 cup light coconut milk
- 1/2 cup smooth peanut butter
- 2 Tbsp kecap manis
- 1 Tbsp soy sauce
- 1/4 cup chunky peanut butter
- the juice of 1 lime
For the salad
- 300 g baby potatoes
- 200 g fine green beans
- 200 g white cabbage
- 1 cup sprouted mung beans
- 1 pack Cauldron marinated tofu
- 2 Tbsp salted peanuts crushed
- 2 Tbsp fried onions
Instructions
For the peanut sauce
- Heat oil in a small saucepan and fry the onions for 3-4 minutes until translucent.
- Add the garlic and chilli and cook for a further 1-2 minutes.
- Add the coconut milk, smooth peanut butter, kecap manis and coy sauce and stir to combine - cook on low for ten minutes, stirring occasionally.
- Remove the sauce from the heat and allow it to cool down for at least 15-20 minutes before blending using an immersion blender or food processor.
- Add the chunky peanut butter and lime juice while still warm, and stir thoroughly.
For the salad
- Boil baby potatoes for 15-20 minutes until tender and allow to cool while you prepare the rest of the ingredients.
- Cut the green beans into 1 inch (2.5cm) pieces and thinly slice the cabbage
- Boil the green beans for 3 minutes, then add the cabbage to the pan and cook together for 1 more minute. Drain and set aside.
- Cut the cooked potatoes into quarters and add to a large bowl along with the sprouted mung beans, marinated tofu, the green bean and cabbage mixture and 1/3 cup of the peanut sauce - stir everything to combine.
- Decant the gado gado to plates and sprinkle over the crushed peanuts and fried onions.
Notes
The sauce recipe makes a lot more than you need for the gado gado, but it keeps well in the fridge for five days, or you can freeze it. Feel free to add more chilli to the peanut sauce if you prefer a spicier sauce - this is relatively mild. This makes two generous portions.
