Indonesian White Bean Gado Gado

Indonesian white bean Gado Gado is one of my all-time favourite salads. A flavoursome bowl of fresh, crisp vegetables and tofu, drizzled with a spicy and nutty peanut dressing. It’s traditionally made with potatoes and egg, but I save some cooking time by making it with white beans. These have a texture quite similar to potatoes, with the benefit of added protein and nutrients. I created a delicious imitation runny egg yolk to replace the eggs in my veganised Indonesian white bean Gado Gado.

Don’t be alarmed by the number of ingredients! Gado Gado is Indonesian for abundance, so it’s meant to have a variety of vegetables. You can use whatever vegetable or salad items you prefer or happen to have in the kitchen. Despite the list of ingredients, it’s still easy to put together, and you can have it ready in just 30 minutes.

Being mindful of those who don’t like chilli as much as I do; I made the spice level in this recipe mild, so feel free to add more if you love it extra hot like I do!

For a fun dish at your next gathering, arrange a large platter of all the salad components, and have people make up their own bowls. I love the feeling of sharing and interaction it creates with the food this way, and who doesn’t love a fun D.I.Y. dish?! The leftovers store well so you can make enviable lunches for the next day.

A platter of the ingredients used in the gado gado
The ingredients
Step 1: The steamed green beans being sliced diagonally on a chopping board
Step 1: Trim the steamed beans and slice diagonally
Step 4: The ingredients for the runny egg yolk in a small white bowl
Step 4: Whisk together the ingredients for the runny egg yolk
A small white bowl of imitation runny egg yolk with a yolk like consistency and colour
A bowl of imitation runny egg yolk
A marble plate holding all of the peanut sauce ingredients
The peanut sauce ingredients
Step 5: A small food processor filled with all of the peanut sauce ingredients ready to be blended
Step 5: Add the peanut sauce ingredients to a blender or food processor
Step 5: A small food processor filled with the blended peanut sauce
Step 5: Blend all the peanut sauce ingredients
Step 6: Tofu being cut on a chopping board
Step 6: Cut the tofu into 1cm wide slices, then cut each slice into 3 pieces
Step 7: Golden brown slices of tofu being fried in a cast iron pan in shallow oil
Step 7: Fry the tofu until golden
A colourful bowl of Indonesian white bean gado gado served with a lime wedge and chopsticks
A bowl of Indonesian white bean gado gado
A colourful bowl of Indonesian white bean gado gado served with a lime wedge, chopsticks, and peanut sauce
A bowl of Indonesian white bean gado gado
A colourful bowl of Indonesian white bean gado gado served with a lime wedge, chopsticks, and peanut sauce
A bowl of Indonesian white bean gado gado
A colourful bowl of Indonesian white bean gado gado served with a lime wedge and chopsticks

Indonesian White Bean Gado Gado

Course: Dinner, Lunch
Cuisine: Asian, Indonesian
Keyword: Asian, Cold Food, Dairy-Free, Gluten-Free, High Protein, Low Carb, Pescatarian, Refined Sugar-Free, Salad, Savoury, Spicy, Summer, Vegan, Vegetarian, Yeast-Free
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 bowls
Calories: 371 kcal
Author: Silvia Morris

A flavoursome vegan salad of fresh crisp vegetables, white beans, and tofu, drizzled with a spicy and nutty peanut dressing and runny 'egg yolk'

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Ingredients

Ingredients

  • 400 g can canellini beans rinsed, drained, and seasoned with a pinch salt
  • 100 g green beans
  • 500 g firm tofu
  • peanut oil for frying
  • 1 cup red cabbage loosely packed, finely sliced
  • ½ cucumber cut diagonally into ½ cm slices
  • 100 g bean shoots
  • 1 tsp salt

Garnish

  • 6 Tbsp fried shallots
  • 2 Tbsp beer nuts salted roasted peanuts
  • 1 handful coriander leaves fresh
  • 1 long red chilli finely sliced
  • 1 fresh lime cut into wedges

Peanut Sauce

  • 2 tbsp peanut butter crunchy or smooth
  • 2 tbsp maple syrup
  • 1 tsp tamari or substitute with soy sauce
  • 1 long red chilli with seeds, cut into 1 cm pieces
  • 1 Tbsp tamarind optional
  • cup hot water
  • 1 fresh lime juiced
  • 1 tsp ground ginger

Runny "yolk" (optional, but damn good)

Instructions

  1. Steam the green beans until they're just tender with a little crispness (about 5 minutes), then immediately rinse under running cold water or place in an ice bath to stop them from cooking further. Trim the ends and slice the beans diagonally.

  2. If you're using tamarind, add the hot water to a small bowl, then soak the tamarind in it to soften.

  3. Drain the tofu and wrap in an absorbent paper towel. Place a plate or heavy book on top for a minimum of 5 minutes to draw out any excess moisture.

  4. If you're making the runny yolk, whisk together all of the ingredients for it in a small bowl and set it aside.

  5. Add all of the peanut sauce ingredients to a blender or food processor. If you're making the recipe with tamarind, then add it and the hot water it's been soaking in; if you're not using tamarind, then add the hot water to the blender. Blend until combined into a smooth sauce. It should be in-between a sauce and a dressing consistency; in other words, it should be quite runny. Add more water if it's too thick.

  6. Cut the tofu into 1 cm wide slices, and then cut each slice into 3 pieces. Place the tofu into a large bowl, add the salt, then toss gently to evenly season.

  7. Heat a large heavy-based skillet with peanut oil, and fry the tofu until golden (about 2 minutes each side). Place on an absorbent paper towel to drain any excess oil.

Assemble the Gado-Gado

  1. Using large bowls or serving plates, add the ingredients in sections/bunches without tossing them together. Start with the tofu near the centre, then place the white beans beside, then the green beans, cucumber, red cabbage, and bean shoots. Drizzle the peanut sauce all over the salad, then garnish with fried shallots, coriander, beer nuts. Serve with a lime wedge.

  2. If you made the runny "yolk", give yourself a pat on the back and then drizzle the glorious sauce in the centre of the dish. Dig in!

Recipe Notes

  • The tamarind is optional; it adds a unique tartness and depth of flavour to the peanut sauce. You can find it at your local Asian grocer.
  • Because the peanut sauce creates a dressing, it has a somewhat runny consistency. If you prefer a thicker sauce, add more peanut butter until you get the desired consistency.
  • You can purchase fried shallots from your local Asian grocer.
Nutrition Facts
Indonesian White Bean Gado Gado
Amount Per Serving
Calories 371 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 981mg 41%
Potassium 499mg 14%
Total Carbohydrates 44g 15%
Dietary Fiber 10g 40%
Sugars 15g
Protein 23g 46%
Vitamin A 13.5%
Vitamin C 78.7%
Calcium 28.6%
Iron 31.6%
* Percent Daily Values are based on a 2000 calorie diet.


Please read the Silvobeat nutritional facts disclaimer.

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