Country
Indonesia
Indonesia · Indonesian
Gado-Gado
An Indonesian vegetable salad with potatoes, tofu, egg and peanut sauce.
- Indonesian
- 40 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Vegetable salad with tofu, egg and peanut sauce.
Contains peanuts, soy, egg and gluten from standard soy sauce.
This version
- Classic
- Vegetarian
- Contains gluten
Version
Contains
Ingredients
- 320 g potatoes, cooked and sliced
- 180 g green beans
- 140 g cabbage, shredded
- 120 g mung bean sprouts
- 220 g firm tofu Contains soy and gluten unless using soy sauce labelled gluten-free.
- 4 eggs, boiled
- 90 g peanut butter Contains peanuts.
- 20 ml soy sauce Contains soy.
- 20 ml lime juice
- 80 ml warm water
- 4 g fine salt
Cooking method
Pot
- Cook vegetables
Blanch beans, cabbage and sprouts briefly, then cool.
Frequently asked questions
Can I serve gado-gado as a main dish?
Yes. It works as a complete meal with potatoes, tofu, egg and vegetables.
Which allergens are present?
This version contains peanuts, soy, egg and gluten from the sauce and toppings.
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