Aero Kitchen
Red Oakleaf⏱ 25 minServes 2

Red Oakleaf Gado Gado Breakfast Bowl

An Indonesian gado gado-inspired breakfast bowl with Aeroveg Red Oakleaf, soft-boiled egg, crispy tofu, and a rich peanut sauce — vibrant, filling, and ready in 25 minutes.

Red Oakleaf Gado Gado Breakfast Bowl
Gado gado is Indonesia’s greatest everyday dish — a generous spread of vegetables, tofu, tempeh, and egg brought together by a rich, lightly spiced peanut sauce. It is eaten at any hour in Indonesia, but its combination of protein, vegetables, and wholesome carbohydrates makes it a deeply satisfying morning bowl. Aeroveg Red Oakleaf forms the base here, its ruffled, mildly sweet leaves catching every drop of the sauce and holding the whole composition together beautifully.

Method

  1. Soft-boil the eggs. Bring a small pot of water to the boil. Lower eggs in gently and cook for 7 minutes. Transfer immediately to a bowl of cold water to stop cooking. Peel when cool enough to handle, then halve.
  2. Pan-fry the tofu and tempeh. Heat oil in a non-stick pan over medium-high heat. Fry tofu and tempeh for 3–4 minutes per side until golden and slightly crispy at the edges. Drain on paper towel.
  3. Blanch the bean sprouts. Drop bean sprouts into a pot of boiling water for 30 seconds. Drain and refresh under cold water.
  4. Make the peanut sauce. Whisk peanut butter, kecap manis, sambal, tamarind, and garlic together with warm water until smooth and pourable. The sauce should coat a spoon without being too thick — add more water if needed. Adjust heat with extra sambal to taste.
  5. Assemble the bowl. Lay Aeroveg Red Oakleaf across the base of two plates. Arrange cucumber, bean sprouts, tofu, and tempeh on top. Place the soft-boiled egg halves, yolk-side up, beside the vegetables.
  6. Dress and serve. Drizzle peanut sauce generously over everything. Serve with steamed rice or lontong on the side.
Aeroveg Red Oakleaf’s open, ruffled leaves make it the ideal base for a saucy bowl — they grip the peanut dressing without going limp. Its gentle sweetness balances the tamarind and chilli in the sauce. Serve it raw: no wilting needed. Let the sauce do the warming work.