Fluffy couscous, fresh vegetables, and feta in a lemony dressing.
Real food photography · Serving details may varyGado-gado-inspired
Gado-gado with peanut dressing
Vegetables, tofu, and eggs brought together with a tangy peanut dressing.
◷ 35 minutes*Serves 2Vegetarian
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
This adaptation combines tofu, vegetables, and hard-set eggs with peanut dressing. It is labelled vegetarian because the listed version omits shrimp paste; that does not describe every gado-gado sauce or serving.
Plan the method before you start
Prepare the potatoes and eggs before assembling the plate. Peanuts are a defining dressing ingredient, and the food photograph may show accompaniments omitted from this particular adaptation.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Boil potato cubes for 12–15 minutes until tender. Boil eggs separately for 10–12 minutes until hard-set, cool, and peel.
- 02
Blanch green beans for 3–4 minutes and cabbage for 1–2 minutes, then drain. Pan-fry tofu in oil until golden and heated through.
- 03
Whisk peanut butter, soy sauce, lime juice, sugar, and hot water into a pourable dressing. Add water a little at a time.
- 04
Arrange the vegetables, cucumber, tofu, and halved eggs. Spoon over the dressing. This version omits shrimp paste and crackers.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
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