Gado-Gado with Peanut Sauce

Ingredients

• Firm tofu, cubed200 g
• Eggs2 whole
• Small waxy potatoes, halved200 g
• Green beans100 g
• Beansprouts80 g
• Cucumber, sliced0.5 whole
• Smooth peanut butter4 tbsp
• Tamari (gluten-free soy sauce)1 tbsp
• Lime, juiced1 whole
• Sambal oelek1 tsp
• Brown sugar1 tsp

Steps

1. 1Boil the potatoes in a large saucepan for 12 minutes; add the eggs to the same saucepan for the last 8 minutes and the green beans for the last 3. Transfer the eggs to a plate to cool, then peel and halve on a board.
2. 2Pan-fry the tofu in a little oil in a frying pan until golden on all sides.
3. 3Whisk peanut butter, tamari, lime juice, sambal, sugar, and 4–5 tbsp hot water into a pourable sauce in a small bowl.
4. 4Arrange the veg from the saucepan, beansprouts, cucumber, tofu from the frying pan, and eggs on plates and pour over the peanut sauce from the small bowl.