Print

Fresh Indonesian Gado Gado Salad Recipe with Tempeh and Creamy Peanut Sauce Made Easy

Indonesian Gado Gado Salad - featured image
Print Recipe

A vibrant and wholesome Indonesian salad featuring pan-fried tempeh, fresh vegetables, and a creamy, spicy peanut sauce. Perfect for a light yet hearty meal that’s quick and easy to prepare.

Ingredients

Scale
  • 200g (7 oz) tempeh, sliced into thin strips
  • 1 cup green beans, trimmed and blanched
  • 1 cup bean sprouts, rinsed and drained
  • 1 medium cucumber, sliced thin
  • 2 medium potatoes, boiled and diced (optional)
  • 2 boiled eggs, halved (optional)
  • 1 cup cabbage, shredded
  • Fresh lettuce leaves, washed and torn
  • 1/2 cup roasted peanuts (unsalted, shelled)
  • 2 cloves garlic, minced
  • 1 red chili, deseeded (adjust to taste)
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp tamarind paste (or substitute with lime juice)
  • 1/2 cup coconut milk (full fat recommended)
  • 2 tbsp soy sauce
  • 1/4 cup water (adjust for consistency)
  • Salt to taste

Instructions

  1. Prep the Vegetables and Tempeh (10–15 minutes): Boil the potatoes in salted water until tender, about 12 minutes. Blanch the green beans in boiling water for 2 minutes, then transfer immediately to ice water. Rinse bean sprouts and shred the cabbage. Slice cucumber thinly and tear lettuce leaves into bite-sized pieces.
  2. Pan-Fry the Tempeh (8 minutes): Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add the tempeh strips and cook for about 3-4 minutes per side until golden brown and slightly crispy. Set aside.
  3. Make the Peanut Sauce (10 minutes): In a blender or food processor, combine roasted peanuts, garlic, red chili, palm sugar, tamarind paste, soy sauce, and coconut milk. Blend until smooth, adding water gradually to reach a creamy but pourable consistency. Taste and adjust salt or sweetness as needed.
  4. Assemble the Salad (5 minutes): In a large bowl, combine the blanched green beans, bean sprouts, cabbage, cucumber, potatoes, and lettuce. Toss gently with half of the peanut sauce to coat lightly.
  5. Serve: Plate the salad, arrange the tempeh strips on top, add boiled egg halves if using, and drizzle with remaining peanut sauce. Optionally, sprinkle chopped peanuts or fresh cilantro leaves for extra texture and aroma.

Notes

For vegan version, skip eggs and use tamari instead of soy sauce. For gluten-free, use gluten-free soy sauce or coconut aminos. Adjust chili amount for desired spice level. Peanut sauce can be made ahead and stored refrigerated for up to 5 days. Leftover salad components store separately for up to 2 days. Pre-cooked vegetables can be used but fresh is best for crunch.

Nutrition

Keywords: Gado Gado, Indonesian salad, tempeh salad, peanut sauce, plant-based, vegetarian, vegan option, gluten-free, quick salad

Find it online: https://crispcraving.com/fresh-indonesian-gado-gado-salad-recipe-with-tempeh-and-creamy-peanut-sauce-made-easy/