Peanut-Rich Gado-Gado Plate

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 150 g firm tofu, cubed150g
  • 1 egg55g

Carbs· 1

  • 1 small potato100g

Vegetables· 4

  • 60 g long beans60g
  • 60 g cabbage, torn60g
  • 50 g bean sprouts50g
  • 50 g cucumber, sliced50g

Sauces· 3

  • 20 g natural peanut butter20g
  • 10 g low-oil sambal10g
  • 1 tsp kicap manis(staple)5g

Fruit· 1

  • ½ lime(optional)20g
  1. 10 min · hands-free

    One pot of boiling water, staggered: potato chunks 10 min; egg joins for the last 7; beans, cabbage and sprouts blanch in the final 90 s. Drain everything.

    Why? The relay IS gado-gado's one-pan trick: ingredients enter in reverse order of cooking time, one pot of water does every job.
    10:00

    Next up:Tofu cubes get 2 min in the same simmering water (or 8 min in the air fryer for extra flavour).

  2. Tofu cubes get 2 min in the same simmering water (or 8 min in the air fryer for extra flavour).

    Why? A quick blanch removes tofu's raw-bean edge and opens its surface pores so the dressing clings.

    Next up:Dressing: whisk peanut butter, sambal, kicap manis, lime juice and 3 tbsp hot water to a pourable consistency.

  3. Dressing: whisk peanut butter, sambal, kicap manis, lime juice and 3 tbsp hot water to a pourable consistency.

    Why? One ladle of stall sauce is half oil. The emulsified version stretches volume with hot water — same coverage, 40% of the calories.

    Next up:Assemble: vegetables, tofu, halved egg; dressing over; cucumber on the side.

  4. Assemble: vegetables, tofu, halved egg; dressing over; cucumber on the side.

    Why? ~30 g protein + ~10 g fibre. Fibre is the satiety switch most diet meals forget — gado-gado has it built in.

    Tip: Meal-prep friendly: pack the dressing separately, pour at lunch.