If you’re looking for a vibrant, veggie-packed meal that brings together bold flavors and nourishing ingredients, let me introduce you to gado-gado — one of Indonesia’s most beloved national dishes.
Gado-gado means “mix-mix” in Indonesian, and that’s exactly what this colorful salad offers: a beautiful mix of vegetables, eggs, tofu, noodles, and a rich, creamy spicy peanut sauce that ties it all together.
Inspired by Lara Lee, author of Coconut & Sambal and A Splash of Soy, this version makes things easy and adaptable for home cooks. No need for hard-to-find ingredient like kecap manis, we’ll make a quick soy syrup instead.
Whether you’re introducing a little spice to your child’s plate or simply craving something comforting yet exciting, This salad delivers — with flavor, texture, and ease.
Why You’ll Love This Recipe
- Vegetarian-friendly and protein-rich
- Full of fiber from fresh vegetables
- Creamy and spicy peanut sauce = flavor bomb
- Can be made ahead for meal prep
- Naturally gluten-free (if using GF soy sauce)
Ingredients for Gado-Gado
Vegetables & Protein:
- ½ small head of broccoli, cut into florets
- 1 large carrot, peeled, cut into matchsticks
- 4 large eggs
- ½ (15-oz) package firm tofu, drained, cubed
- 6 oz. dried wide rice noodles
- 1 avocado, sliced
- 3 Persian cucumbers, thinly sliced
- ¼ cup roasted salted peanuts
- Shrimp chips (optional, for serving)
For Soy Syrup:
- ½ cup light brown sugar
- ⅓ cup soy sauce
For Peanut Sauce:
- ½ cup creamy peanut butter
- 2 garlic cloves, finely chopped
- 2 Tbsp. fresh lime juice
- 1 Tbsp. sambal oelek (plus more for serving)
- ⅓ cup warm water (plus more if needed)
- 1 tsp. kosher salt
Step-by-Step Instructions To Make Gado-Gado
Step 1: Blanch Vegetables & Boil Eggs
Bring a large pot of salted water to a boil. Add broccoli and carrot; cook for 1 minute until crisp-tender. Remove with a slotted spoon. Then gently add the eggs to the same pot, cover, and boil for 8 minutes. Transfer everything to a bowl of cold water to cool.
Step 2: Cook the Noodles
In the same pot, cook rice noodles by pouring boiling water over them. Cover and let sit for 10–15 minutes, stirring occasionally, until tender. Rinse under cold water and drain well.
Step 3: Make the Soy Syrup
In a skillet, heat brown sugar and soy sauce over medium-high. Stir until thick and syrupy (about 3 minutes). Pour ⅓ cup into a bowl — you’ll use this for the peanut sauce.
Step 4: Cook the Tofu
In the remaining syrup in the pan, add 1 tsp. oil and tofu cubes. Cook over medium heat, turning gently, until golden and coated in sauce (about 4 minutes).
Step 5: Make the Peanut Sauce
To the bowl with soy syrup, whisk in peanut butter, garlic, lime juice, sambal oelek, salt, and warm water. Stir until creamy and smooth, like ranch dressing. Add more water if needed.
Step 6: Assemble the Dish
Peel and quarter the eggs. Spread a generous amount of peanut sauce on a serving platter or shallow bowl. Top with noodles, eggs, broccoli, carrots, tofu, avocado slices, cucumber, and peanuts.
Step 7: Serve & Enjoy
Drizzle with extra sambal for heat. Serve with shrimp chips on the side if desired. Toss gently before eating to coat everything in that luscious sauce.
Tips & Substitutions about making Gado-Gado
- No rice noodles? Try lo mein or egg noodles.
- No tofu? Use tempeh or boiled potatoes.
- Kid-friendly? Reduce sambal and mix with more peanut butter to mellow the spice.
- Make ahead: Keep components separate and mix just before serving.
Final Thoughts
Gado-gado is the kind of meal that makes eating vegetables exciting. It’s bold, beautiful, and endlessly flexible, perfect for busy weeknights or laid-back weekend lunches. With pantry staples and a little prep, you can bring the magic of Indonesian home cooking to your table.
