Gado Gado // OIL FREE // WHOLE FOOD PLANT BASED // EASY VEGAN RECIPE
A delightfully versatile and healthy Indonesian salad with spicy peanut sauce!
//GADO GADO.
Serves 4
Turmeric Marinated Tofu
2 blocks of tofu, extra firm
3 tablespoons coconut milk
1 tablespoon lime juice
1 tablespoon turmeric (I used Piquant Post Turmeric Gold)
1 clove garlic, minced
1 teaspoon sambal olek
Gado Gado Sauce
1/3 cup peanut butter (or 1/4 cup powdered peanut)
4 teaspoons red curry paste
3 teaspoons soy sauce
1 teaspoon sambal olek
1/2 teaspoon sea salt
1 clove garlic, minced
1 1/2 tablespoons lime
1/2 cup coconut milk
1/2 cup water
Gado Gado Veggies
1 bunch spinach, blanched
1 medium potato, washed boiled till tender and then cut into 1” bite sized pieces
1 cucumber sliced on the diagonal
1 cup sprouts
Garnishes: red chili (sliced), lime, chopped peanuts, cilantro
Step One
Pre-heat the oven to 425°F. Cut the tofu into 1” cubes. Place the tofu onto a paper towels and cover with another paper towel. Gently press on the tofu to remove some of the excess liquid. Allow to sit 5-10 minutes, changing the paper towels if necessary. Press gently one last time between the paper towels and transfer to a mixing bowl. Take the coconut milk, lime juice, Piquant Post Turmeric Gold, minced garlic, and sambal olek sauce and combine them together in a separate bowl. Whisk until well combined. Pour over the tofu and gently toss until the tofu is well coated. Spread the marinated tofu onto a parchment lined baking sheet and place in the oven. Cook for 20 minutes and then turn the tofu over on the tray. Cook for another 20-30 minutes.
Step Two
To make the Gado Gado sauce, add the peanut butter, red curry paste, soy sauce, samba olek, sea salt, garlic, lime, coconut milk, and water. Whisk until the sauce is creamy and well combined. Set aside
Step Three
To prepare the veggies, bring a medium pot of water to a boil. Add the spinach to the boiling water and cook for 30 seconds or until the spinach is wilted. Remove the spinach and add the potatoes and boil until tender through the center. When the potatoes are cooked, remove from the water and allow to cool. Cut into bite sized pieces. Set aside. Slice the cucumber into 1/8” thick slices on the diagonal. Arrange the spinach, potato, cucumber and cooked tofu on a platter. Garnish with sprouts, red chili, lime, chopped peanuts and cilantro.
Step Four
Drizzle some of the peanut sauce over the veggies or serve with the sauce on the side. Serve with hot sauce if desired!
Notes:
Gado Gado is a perfect salad for the summertime! The healthy veggies make a light meal and the peanut sauce adds a rich flavorful component to the dish.
Serve with rice or noodles for a a complete and satisfying meal. Try it with brown rice or quinoa for a healthy twist.
We recommend extra firm tofu for this because it holds up well when marinated. You can also use tempeh for a nuttier flavor profile!
Alternatives and Substitutions:
If you want to make this recipe lighter and less fattening, try substitutions powdered peanut butter for the regular peanut butter. It will cut out extra oil and calories, but still makes a delicious and rich sauce.
// LINK TO SPICES USED.
PIQUANT POST TURMERIC GOLD
// S U B S C R I B E.
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// MODERN RAW COOKBOOK.
// F O L L O W.
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// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.
**Disclaimer: This video is not sponsored.
Gado Gado with Spicy Peanut Sauce (30 Minutes!) | Minimalist Baker Recipes
An Indonesian-inspired bowl made with brown rice, vegetables, and spicy peanut sauce. Incredibly customizable and perfect for a simple, basic yet hearty meal. Just 30 minutes required!
Full Recipe:
Gado gado is a salad that’s believed to have originated in Jakarta, Indonesia in the 16th century. This is our inspired version.
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Gado Gado - Norah's Cooking Diary
In this video I am going to share with you a Gado Gado Recipe.
A mixture of vegetables with potatoes, tofu and eggs coated in rich, creamy and fragrant peanut sauce taste marvelously delicious. The added crush prawn crackers give this dish that extra crunch on every bite.
“Gado Gado” is an Indonesian salad typically served as a complete meal in Indonesia. “Gado Gado” literally means “Mix Mix” and refers to a mixture of vegetables. The peanut sauce are prepared in a different ways base on their regions in Indonesia. Some prepared fresh in pestle and some are cooked in a pot.
Happy cooking????
???? Please visit to see my other cooking videos.
Welcome to Norah’s Cooking Diary Season 3. This is the 5th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. And don’t forget to subscribe if you haven’t already.
Several notes here to share with you:
???? You could use other mixtures of vegetables that you prefer and then cut them to your preference.
???? I used large size Dried Chilies in this recipe. Larger size dried chilies have less heat as compared with the smaller ones. You could use any types of chilies that you prefer and adjust the quantity to suit your heat tolerance.
???? I used Egg Noodles in this recipe. Yellow noodles or Compressed Rice (known as “Nasi Impit” in Indonesia) are commonly added to this dish in some regions of Indonesia. This is OPTIONAL.
???? I added finely chopped Kaffir Lime leaves to garnish the peanut sauce and further added Calamansi lime juice to the dish. Both kaffir lime leaves and Calamansi lime juice will add a nice fragrance to the dish. This is also OPTIONAL.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
PEANUT SAUCE
✅️ 200Gm Roasted Peanut
✅️ 10 Dried Chilies
✅️ 3 Bulbs Shallot, sliced
✅️ 3 Cloves Garlic, sliced
✅️ ±40Gm Galangal, sliced
✅️ ±20Gm Turmeric, sliced
✅️ 1 Stalk Lemongrass, sliced (white part only)
✅️ 50Gm Tamarind Paste
✅️ 20Gm Shrimp Paste
✅️ 100Gm Palm Sugar
✅️ 1½ Cups Plain Water
✅️ ¼ Cup Cooking Oil
✅️ ½ Cup Coconut Milk
✅️ 2 Tbsp Sweet Soy Sauce
✅️ Salt to taste
GADO GADO
✅️ Peanut Sauce (prepared earlier)
✅️ 2 Eggs (±60gm each)
✅️ 150Gm Fermented Soybeans
✅️ ±200Gm Tofu
✅️ ±100Gm Bean Sprouts
✅️ ±50Gm Snake Beans, cut
✅️ ±80Gm Cabbage, cut
✅️ ±150Gm Water Spinach, leaves only
✅️ 2 Potatoes (±200gm), peeled and cut
✅️ 1 Cucumber (±140gm)
✅️ 1 Cup Cooking Oil (for frying)
✅️ 2 Cups Plain Water (for boiling and blanching vegetables)
## METHOD OF PREPARATION##
## STEP 1 ##
Cut and transfer the cucumber to a large plate. Cook the prepared potatoes until they are soft and then transfer to the same plate. Cook each of the prepared vegetables until they are just wilted and then transfer them to the same plate. Place the eggs in a pot filled with water just covering the eggs and cover the lid. Bring the water to a boil over HIGH heat and put the pot aside with its lid covered for 10mins. After 10 mins transfer the hardboiled eggs into ice water to cool before peeling their shell and cut to your liking. Transfer them to the plate.
## STEP 2 ##
Deep fry the prepared Tofu and fermented soybean in a VERY HOT oil a few pieces at a time until they are golden in color. Remove them with a slotted spatula and transfer to the plate. Remove the cooking oil in the pot leaving ¼ cup of oil for the preparation of the peanut sauce.
## STEP 3 ##
Add the roasted peanut in a food processor and grind them into fine bits then transfer to a bowl and set aside. Cut the dried chilies and soaked them in hot water until they are softened then remove their seeds. Add the shallots, garlic, turmeric, lemongrass, galangal, softened dried chilies and ¼ cup of plain water into the food processor. Grind them together into a smooth paste.
## STEP 4 ##
Stir fry the grounded paste in the left over ¼ cup cooking oil over MEDIUM heat until slightly dry before adding the shrimp paste. Continue to stir fry the mixture until it is slightly drier than earlier. Add 1½ cups of plain water and stir to mix well. Dissolve the tamarind paste in ½ cup of plain water then pour into a sieve over the pot and discard the solids. Bring the mixture to a boil and add the grounded peanut. Stir the mixture briefly to mix well before adding the palm sugar. Stir until the mixture comes to a boil again. Reduce the heat to LOW and stir occasionally to avoid burning the bottom. Once sauce thickens, add the coconut milk and bring to a boil. Add sweet soy sauce and switch the heat OFF. Stir the peanut sauce and season with salt. Serve the peanut sauce together with the vegetables prepared earlier.
Happy cooking ????????
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Yellow Rose of Berkeley
Sunshine Samba
#norahscookingdiary
RESEP GADO GADO PALING ENAK - MASAKAN JAWA TIMUR || MIXED VEGETABLES WITH THE PEANUT SAUCE
Episode ke 78, Dapur Cantik akan kembali menyajikan salah satu masakan jawa timur. RESEP GADO GADO PALING ENAK, dengan saus kacang yang sangat istimewa dan sangat otentik khas Surabaya jawa timur.
GADO GADO khas Surabaya adalah salah satu makanan berupa sayur-sayuran yang direbus dan dicampur jadi satu, dengan bumbu kacang atau saus dari kacang tanah yang dihaluskan. Rasanya sudah tentu sangat enak gurih dan khas sekali bumbu saus kacangnya.
Pada video kami akan dijelaskan secara rinci dan detail bagaimana cara bikin gado gado. Teman teman bisa menyimak dan sangat kami tunggu untuk komennya atau feed backnya. Terima kasih buat support dan dukungan teman teman sekalian
Klik dan Follow IG Dapur Cantik
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#gadogado
#gadogadosurabaya
#resepgadogado
RESEP GADO GADO
Bahan dan Bumbu SAUS KACANG
- 250gr Kacang tanah
- 100gr Kentang kukus
- 4siung Bawang putih
- 4bj Cabe merah besar buang bijinya
- 1ruas Kencur
- 2sdm Air asam jawa
- 2sdt Garam
- 100gr Gula jawa
- 1sdm Kecap manis
- 2bj Jeruk limau
- 750ml Air
ISIAN DAN PENDAMPING GADO GADO
- 2bj Lontong
- 1papan Tempe
- 4bj Tahu putih
- 1ikat Selada kriting
- 1bj Timun
- 200gr Tauge panjang
- 200gr Kubis
- 1bj Wortel
- 2bj Kentang
- 1bj Tomat merah
- Bawang merah goreng secukupnya
- Sambal
- Kerupuk udang dan emping secukupnya
CARA BIKIN GADO GADO ENAK
1. Cuci bersih semua sayuran, kecuali wortel kemudian rebus hingga matang
2. Kukus wortel dan kentang hingga matang
3. Goreng bawang putih dan cabe merah yang sudah dipotong potong
4. Kemudian goreng juga kacang tanah
5. Haluskan bawang putih, cabe merah dan kacang tanah yag sudah digoreng dengan blender, tambahkan air 500ml
6. Masukkan gula jawa, air asam jawa dan garam, tambahkan 250ml air , blender hingga halus
7. Masukkan kentang kukus dan blender kembali hingga halus
8. Panaskan wajan dengan sedikit minyak, kemudian masukkan saus kacang yang sudah halus tadi
9. Terus aduk saus kacang sambal cicip dan koreksi rasa, tambahkan kecap manis
10. Sesuaikan tingkat kental sesuaiyang diinginkan, kemudian angkat.
11. Sajikan gado gado dengan sayuran dan isian lainnya sesuai selera kemudian siram dengan saus kacang yang sudah diberi sedikit jeruk limau
12. Taburi dengan bawang merah goreng
13. Gado gado siap untuk disantap bersama dengan kerupuk udang serta emping dan sambal
1 Resep GADO GADO khas surabaya ini bisa untuk 6 - 8 porsi penyajian
Happy Cooking
Dapur Cantik Channel
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MIXED VEGETABLES WITH THE PEANUT SAUCE
Ingredients and seasoning of peanut sauce
- 250gr peanuts
- 100gr Steamed potato
- 4 cloves garlic
- 4pcs Large red chilies remove seeds
- 1segment of Kencur
- 2 tablespoons tamarind water
- 2 tsp Salt
- 100gr Java sugar
- 1 tablespoon Sweet soy sauce
- 2bj Limau lime
- 750ml of water
GADO GADO CONDIMENTS and VEGETABLES
- 2bj Lontong
- 1whole Tempe
- 4pcsWhite tofu
- 1 bunch of curly lettuce
- 1pc Cucumber
- 200gr long bean sprouts
- 200gr Cabbage
- 1pc Carrot
- 2pcs Potatoes
- 1pcj Red tomatoes
- Fried shallots to taste
- Chili
- Shrimp crackers and chips to taste
HOW TO MAKE GADO GADO
1. Wash all vegetables, except carrots and then boil them until cooked
2. Steam the carrots and potatoes until cooked
3. Fry the chopped garlic and red chilies
4. Then fry the peanuts too
5. Puree the garlic, red chilies and peanuts that have been fried in a blender, add 500ml of water
6. Enter the palm sugar, tamarind water and salt, add 250ml of water, blend until smooth
7. Add the steamed potatoes and blend again until smooth
8. Heat a frying pan with a little oil, then add the smooth peanut sauce
9. Continue to stir the chili peanut sauce tasting and correcting the taste, add the sweet soy sauce
10. Adjust the thickness as desired, then remove from heat.
11. Serve the Gado Gado with vegetables and other stuffing according to taste then pour it with peanut sauce that has been given a little lime
12. Sprinkle with fried shallots
13. Gado gado is ready to eat with prawn crackers, chips and chili sauce
1 This Surabaya GADO GADO recipe can serve 6-8 servings
Happy Cooking
Beautiful Kitchen Channel
Gado Gado | Indonesian Warm Salad
Gado Gado - a hearty Indonesian mixed salad served with creamy, spicy peanut dressing.
#gadogado #indonesiancuisine #fivefootfivesg
Recipe: How to cook vegetarian gado gado | Food Stuff | Stuff.co.nz
Calling all vegetarians! Check out this simple recipe for vegetarian gado gado. See the full recipe here: | Subscribe: | New recipe videos out every Monday at 4pm (NZT)!
RECIPE: VEGETARIAN GADO GADO
Serves 4
INGREDIENTS:
2 tablespoons vegetable oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
½ red chilli, chopped
1 lemon grass stalk, thinly sliced
¼ cup crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ cup coconut milk
1 teaspoon brown sugar or palm sugar
METHOD:
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