Gado Gado with Steamed Jasmine Rice and Hard Boiled Egg
A classic, fiber-rich Indonesian salad featuring fresh blanched vegetables, firm tofu, and a hard-boiled egg, served with a side of steamed white jasmine rice and a light peanut dressing. A widely available, naturally gluten-free lunch choice in Jakarta cafes and restaurants.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Nadia + Lila
Nadia created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
10 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 5 steps complete
Next: Cook the white jasmine rice according to…
- 01
Cook the white jasmine rice according to…
Cook the white jasmine rice according to package directions in a small pot or rice cooker until tender and fluffy. Keep warm.
Look for: tender and fluffy
Tap card to mark done - 02
Fill a medium saucepan with water and…
Fill a medium saucepan with water and bring to a boil over high heat. Gently lower the large egg into the boiling water and cook for 9 minutes. Transfer immediately to an ice bath, peel, and cut in half.
Allow: 9 minutes
Tap card to mark done - 03
Blanch the spinach
Using the same boiling water, blanch the spinach, bean sprout, and cabbage for 1 to 2 minutes until bright green but still crisp. Drain thoroughly and pat dry with a clean kitchen towel to prevent a soggy salad.
Look for: bright green but still crisp
Tap card to mark done - 04
Arrange the cooked white jasmine rice
Arrange the cooked white jasmine rice, blanched vegetables, fresh cucumber slice, sliced boiled egg, and pan-seared firm tofu cube neatly on a serving plate.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Warm the peanut butter
Warm the peanut butter, water, lime juice, and low-sodium tamari in a small bowl until smooth. Drizzle the dressing evenly over the salad or serve it on the side. Enjoy immediately.
Look for: smooth
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