Gado-Gado

Step 1

Fill a medium pot with water, bring to a rolling boil over high heat, and gently place the potato inside; boil until a knife slides through the center with no resistance, about 15 minutes.

Step 2

Place the green beans into the same boiling water and cook for 4 minutes until bright green and tender-crisp, then lift them out with a slotted spoon and place on a plate.

Step 3

Remove the potato to the same plate and let both cool for 5 minutes until you can touch them comfortably.

Step 4

Cut the cooled potato lengthwise into quarters, then slice each quarter lengthwise into 1/4-inch-thick sticks, like french fries.

Step 5

Slice each green bean on a sharp diagonal into 1-inch pieces to reveal the interior.

Step 6

Slice the cucumber crosswise into thin half-moons about 1/8 inch thick by standing it on a cutting board and slicing straight down.

Step 7

Cut the pressed tofu block into 4 equal slabs, then cut each slab lengthwise into 1/2-inch-thick rectangles, yielding 8 pieces.

Step 8

Heat 2 tablespoons of neutral oil in a 12-inch nonstick or cast iron skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

Step 9

Carefully slide all tofu rectangles into the hot oil in a single layer; you'll hear an immediate sizzle — do not move them yet.

Step 10

Cook without touching for 3 minutes until the bottoms turn golden brown and the surface looks crispy.

Step 11

Using a thin spatula, flip each piece carefully and cook the other side for another 3 minutes until golden brown; transfer to a clean plate.

Step 12

Mince the garlic cloves until the pieces are smaller than a grain of rice, about pencil-tip size.

Step 13

Slice the red chili lengthwise in half, scrape out and discard the seeds with a spoon, then mince the flesh as finely as the garlic.

Step 14

In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, and lime juice using a fork until smooth with no lumps, about 1 minute.

Step 15

Stir the minced garlic and minced chili into the peanut mixture and let sit for 2 minutes so the flavors blend.

Step 16

Arrange the shredded cabbage on the center of a large serving plate, creating a bed about 1 inch thick.

Step 17

Scatter the cooled potato sticks, green bean pieces, bean sprouts, and cucumber slices over the cabbage in separate piles.

Step 18

Lay the crispy tofu pieces in a line across the top of the vegetables.

Step 19

Peel and halve the hard-boiled eggs, then place them in a small mound on the side of the plate.

Step 20

Pour the peanut sauce over the entire salad, starting from the center and letting it pool and drip down the sides.