Start by preparing the vegetables. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes until tender but firm. Remove with a slotted spoon and set aside. Repeat the process for the green beans, cabbage, and carrots, cooking each for 3–5 minutes. Drain and cool the vegetables under running water to retain their vibrant colours.

While the vegetables cool, prepare the tofu. Heat 2 tablespoons of oil in a skillet over medium heat. Fry the tofu cubes until golden and crispy on all sides. Drain on paper towels and set aside. This adds texture to the salad.

Prepare the bean sprouts by blanching them briefly in boiling water for 30 seconds. Drain and set aside. Slice the cucumber and arrange all vegetables and tofu on a large serving platter.

To make the peanut sauce, grind the roasted peanuts, garlic, and chilies into a coarse paste using a mortar and pestle or food processor. This step is key to achieving the sauce's authentic, slightly gritty texture.

In a saucepan, combine the peanut paste, tamarind paste, palm sugar, and sweet soy sauce. Gradually add the coconut milk while stirring. Cook over medium heat for 5–7 minutes until the sauce thickens slightly. Adjust the seasoning with salt to taste. If the sauce becomes too thick, add a splash of water to reach your desired consistency.

Arrange the hardboiled egg halves on the serving platter alongside the vegetables. Drizzle the warm peanut sauce generously over the salad components. Reserve a small portion of the sauce for serving on the side.

For the garnish, sprinkle fried shallots over the top and add shrimp crackers around the edges of the platter if desired. Squeeze fresh lime over the salad just before serving to enhance the flavours.

Serve the Gado Gado as a communal dish or portion it onto individual plates. Encourage diners to mix the salad with the peanut sauce for a harmonious blend of textures and flavours. Pair with steamed rice or lontong (compressed rice cakes) for a complete meal. Enjoy with a refreshing iced jasmine tea or tropical fruit juice for an authentic Indonesian dining experience.