IndonesianMedium · Warm
Gado-Gado Salad with Spiced Tahini Dressing
A vibrant Indonesian salad of blanched vegetables, crispy tofu, and hard-boiled eggs drizzled with a rich spiced tahini dressing. Every bite bursts with the sweet-savory-umami balance that makes gado-gado the soul of Javanese home cooking.
Prep
20 min
Cook
25 min
Total
45 min
Method
Prep
1
Rinse and dry all vegetables. Shred the lettuce and cabbage thinly. Peel and julienne the carrots into matchstick strips. Trim the ends off the green beans. Peel the potatoes and cut into 1-inch cubes.
2
Drain the tofu and press gently between paper towels for 15-20 minutes to remove excess moisture. Cut into 1-inch cubes and toss lightly with salt.
Cook Eggs and Blanch Vegetables
4
Lower the eggs into the boiling water and cook for exactly 10 minutes for hard-boiled. Transfer to an ice bath, then peel and set aside.
5
In the same pot of boiling salted water, blanch the green beans for 3 minutes until bright and tender-crisp. Remove with a slotted spoon and transfer to an ice bath.
6
Add the potato cubes to the boiling water and cook for 5 minutes until just tender. Remove and cool alongside the green beans.
Crispy Tofu
8
Heat sunflower oil in a wok or large skillet over medium-high heat until shimmering.
9
Add the tofu cubes in a single layer and fry undisturbed for 3 minutes until golden on the bottom. Flip and continue frying until crispy on all sides, about 5 more minutes total. Remove and drain on paper towels.
10
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Toast Sesame Seeds
11
In the same dry wok over medium-low heat, toast sesame seeds, stirring constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl to prevent burning.
Assemble
12
Arrange shredded lettuce as a base on each plate or in a large shallow bowl.
13
Top with rows of julienned carrots, blanched cabbage, green beans, and potato cubes.
15
Drizzle the spiced tahini dressing generously over everything, letting it pool around the vegetables.
16
Finish with a scattering of toasted sesame seeds and serve immediately while the tofu is still warm and crispy.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -9
Calories
454
per serving
High in protein · 24gLow sugar · 15gLow saturated fat · 5gLow salt · 485mg
Protein
24g
Carbs
41g
Fat
26g
Sat. fat
5g
Fiber
12g
Sugar
15g
Sodium
485mg
Gluten FreeDairy FreeEgg IncludedNut FreeHeart HealthyDiabetes FriendlyAnti InflammatoryLow Sodium AlternativeHigh ProteinHigh FiberBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Runoff
0.1g P
Tofu drives 36% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderCreamySilky
Aromas
NuttySmokyPungentEarthyHerbal
Kitchen Equipment
Primary Tool
WokWokPotBlenderIce BathChef KnifeCutting BoardMeasuring CupsMeasuring SpoonsSlotted SpoonSpatulaPaper TowelsMixing Bowls
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Maintain oil at medium-high heat when frying tofu. Oil should be shimmering before adding tofu cubes to achieve crispy texture without burning.
Blanch vegetables in actively boiling water at 212°F. Green beans require 3 minutes, potatoes 5 minutes, cabbage 1 minute. Immediately transfer to ice baths to stop cooking.
Cross Contamination
Do not reuse the same dry wok for both tofu frying and sesame seed toasting without thorough cleaning between uses to prevent allergen transfer.
Use separate ice bath water or clean ice for vegetables after egg blanching to prevent egg residue contact with raw produce.
Sanitize blender or immersion blender thoroughly after blending dressing containing honey and garlic before using for other food preparation.
Handling
Press tofu gently but thoroughly between paper towels to remove excess moisture before frying to prevent oil splattering.
Toast sesame seeds over medium-low heat, stirring constantly, to prevent burning. Remove from wok immediately when golden and fragrant.
If serving to immunocompromised individuals, consider briefly blanching the raw garlic (1 minute in boiling water) before adding to the dressing, or use roasted garlic as an alternative.
Storage
Refrigerate unused tofu, eggs, and prepared vegetables separately in airtight containers. Consume within 3-4 days for optimal freshness.
Store prepared tahini dressing in sealed container in refrigerator. Stir before serving as separation may occur. Use within 5-7 days.
High Risk Population
This recipe contains honey. Not suitable for infants under 12 months due to potential botulism risk.
Allergen Warning
This dish contains soy, eggs, sesame, and gluten. Verify all ingredients are from verified allergen-free sources if serving to individuals with severe allergies.
Serve dish immediately after assembly while tofu is warm and crispy. The salad is best enjoyed fresh as vegetables will lose texture over time.
Equipment Safety
Use long-handled utensils when handling hot oil for tofu frying. Ensure wok is stable on burner to prevent spills.
Pro Tips
Technique
Press your tofu between paper towels for at least 15 minutes before frying — this removes excess moisture and guarantees those gorgeous golden cubes that crunch satisfyingly when you bite into them.
Substitution
For a more authentic Javanese flavor, swap the soy sauce for kecap manis (sweet soy sauce) in the dressing — it adds that signature caramelized depth that defines Indonesian cuisine.
Flavor Boost
Don't skip the toasted sesame seeds — that nutty, fragrant finish on top makes the entire dish sing and adds textural contrast to every bite.
From the chef
Gado-gado is where Indonesian home cooking shows its heart — every family has their version, their own balance of sweet, savory, and that all-important sambal kick. This spiced tahini dressing is my tribute to the classic peanut sauce, but creamy tahini lets the garlic, ginger, and cayenne truly shine. When I first served this fusion version to my grandmother in Yogyakarta, she dipped a krupuk in, smiled, and said 'Itu bukan gado-gado — itu cinta dalam mangkuk' — It's not gado-gado, it's love in a bowl.
TagsSaladVegetarianGluten FreeHigh ProteinHealthyIndonesianTofuEggs
AllergensSoyEggsSesameGlutenMustard
Source: generated · June 10, 2026