An Indonesian-style salad of cooked vegetables, tofu and egg with a warm peanut dressing.
70 gTofu
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1 eggChicken eggs
60 gGreen Beans
60 gCabbage
80 gPotato
1 cloveGarlic
2 gChili Pepper
20 gPeanut Butter
1.5 tbspWater
2 tspLime juice
4 gBrown Sugar
1 tspSoy Sauce
1 tspCooking oil
To tasteSalt
Cut the potato into 1.5 cm cubes, trim and halve the green beans, and cut the cabbage into wide ribbons. Bring a pan of water to a boil and cook the potato for 10-12 minutes until tender. Lift out with a slotted spoon.
In the same boiling water, cook the green beans for 4 minutes, then add the cabbage and cook for 2 minutes more. Drain thoroughly and spread out to cool until warm.
In a separate small pan, lower the egg into gently boiling water and cook for 10 minutes. Cool under cold water, peel and quarter.
Pat the tofu dry and cut into cubes. Heat the oil in a nonstick skillet and fry the tofu over medium-high heat for 6-8 minutes, turning, until golden.
Finely mince the garlic and chili. In a small saucepan, whisk the peanut butter with the measured water, soy sauce, sugar, garlic and chili. Simmer gently for 2 minutes, stirring, then remove from the heat and stir in the lime juice. Add a little salt only if needed.
Arrange the potato, green beans, cabbage, tofu and egg in a bowl. Spoon over the warm peanut dressing and serve.