Indonesian-Inspired Gado-Gado with Peanut Sauce

Ingredients

• 400 g small waxy potatoes, cut into 1-inch chunks
• 200 g green beans, trimmed and halved
• 200 g green cabbage, cut into bite-size strips
• 1 cucumber (200 g), cut into half-moons
• 300 g firm tofu, drained and patted thoroughly dry
• 4 large eggs
• 1 tablespoon neutral cooking oil (15 ml)
• 1/3 cup smooth peanut butter (85 g)
• 2 tablespoons kecap manis sweet soy sauce (30 ml; check for vegetarian ingredients)
• 3 tablespoons fresh lime juice (45 ml)
• 1 small garlic clove, finely grated
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon brown sugar (4 g)
• 1/4 teaspoon crushed red chili flakes, or less to taste
• 1/3 to 1/2 cup warm water (80 to 120 ml), for the sauce, plus cooking water

Instructions

1. Prepare all vegetables before cooking and cut the tofu into 3/4-inch cubes. Set out a colander, a bowl of ice water for the eggs, and a wide serving platter. Keep the raw cucumber separate from the vegetables that will be boiled.
2. Place potatoes in a saucepan, cover with water and bring to a boil. Simmer for about 12 to 15 minutes until a knife enters easily without the pieces breaking apart. Lift out with a slotted spoon and drain thoroughly, keeping the cooking water for the vegetables.
3. Add the green beans to the simmering potato water and cook for 4 to 5 minutes, until crisp-tender. Lift out and cool briefly under cold drinking water, then drain. Cook the cabbage in the same water for 2 to 3 minutes, just until tender, and drain separately.
4. Meanwhile, place the eggs in another saucepan and cover with cold water by about an inch. Bring to a boil, cover, remove from the heat and let stand for 12 minutes. Cool in the ice water, peel and quarter; the whites and yolks should be firm throughout.
5. Heat the oil in a nonstick skillet over medium heat. Add the dry tofu in one layer and cook for 8 to 10 minutes, turning gently, until lightly golden on several sides. Follow any additional cooking directions on the tofu package.
6. Whisk peanut butter, kecap manis, lime juice, garlic, ginger, sugar and chili with 1/3 cup warm water in a small saucepan. Heat gently for 2 to 3 minutes, stirring constantly, until smooth and hot. Add a little more water if needed for a thick pouring consistency; do not scorch the peanut butter.
7. Let the sauce cool briefly while arranging four portions of potatoes, beans, cabbage, cucumber and tofu on plates. Add one quartered egg to each plate. Vegetables should be well drained so the sauce clings rather than becoming watery.
8. Spoon one-quarter of the sauce over each salad, or serve it in individual bowls alongside. Eat promptly; for a packed meal, cool and refrigerate components promptly and keep the sauce separate until serving.