Gado-Gado

Step 1

Prepare all vegetables: slice cabbage, julienne carrots, trim green beans, slice cucumber, and dice potato.

Step 2

Press tofu between paper towels for 15 minutes to remove excess moisture.

Step 3

Boil green beans in salted water for 3-4 minutes until tender-crisp, then drain and cool.

Step 4

Boil potato cubes until fork-tender (8-10 minutes), then drain and set aside.

Step 5

Blanch cabbage and bean sprouts in boiling water for 2 minutes, then drain and cool.

Step 6

In a small saucepan, combine peanut butter, coconut milk, lime juice, soy sauce, garlic, ginger, chili, and palm sugar.

Step 7

Whisk over low heat for 3-4 minutes until smooth and well combined.

Step 8

Add warm water to reach desired consistency (sauce should coat vegetables lightly).

Step 9

Taste and adjust seasoning with lime juice, soy sauce, or palm sugar as needed. Remove from heat.

Step 10

Pan-fry pressed tofu cubes in a 10-inch skillet over medium-high heat until golden on all sides (8 minutes total).

Step 11

In a large serving bowl, combine cooled vegetables and boiled potato.

Step 12

Pour warm peanut sauce over vegetables and gently toss to combine.

Step 13

Arrange fried tofu, hard-boiled eggs, and boiled potato on top.

Step 14

Garnish with fried shallots, crushed roasted peanuts, and fresh cilantro. Serve immediately.