Gado-Gado (Peanut Butter Sauce Salad)



Serving 4 portion

  • 1 Tempeh (fried and dice)
  • 1 Tofu (fried/ steam and dice)
  • 1/2 Chines cabbage (shredded or thin slice, blanch)
  • 2 cucumber (cut into dice or slice)
  • 2 medium potatoes (boil and dice)
  • 300 gr bean sprout (blanch)
  • 200 gr string bean (cut 1cm and blanch)
  • 300 gr spinach Fresh (blanch)
  • 2 squash (wedges and blanch)
  • 4 hard-boiled Egg (wedges)
  • 350 gr raw skinless peanuts/ cashews (fried until brown)
  • 1½ cups (375 ml) water
  • 2 kafir lime leaves
  • 1 tablespoon tamarind, soak in water and set aside
  • 3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
  • 2 teaspoons salt
  • 2 red chilies, fine chop
  • 3 garlic, fine chop
  • 5 shallot (sliced thin and fried until golden brown)
  • Shrimp crackers (optional)


Peanut Sauce:

  • Blender peanut/ cashews that were fried with water until smooth and not too thick
  • Heat oil, add garlic, kafir lime leaf, chilies, and stir until fragrant with medium heat. Make sure garlic does not burn
  • Add peanut/ cashews that were blend and mix them well
  • Add brown sugar/ palm sugar, salt, and tamarin water that was soaked before and bring to boil. Don’t forget to stir the sauce sometimes to prevent sticking


  • Put tempeh, tofu, and vegetables on the plate
  • Pour the sauce on top
  • Garnish with egg, shrimp crackers, and fried shallot


This kind type of dish can serve as an appetizer or main course. Recommended for nutrition diet


Tempeh. Image by The spruce eats

Tempeh is a fermented soy product that is a game-changer for those following a vegetarian or vegan diet. It’s also an appealing protein source for anyone trying to make moves towards a more plant-based diet. While it’s often confused for tofu, tempeh is very different.