Indonesian Gado-Gado with Peanut Sauce

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 2 tablespoons neutral oil
• 3 cups green beans, trimmed
• 3 cups shredded napa cabbage
• 2 carrots, cut into thin sticks
• 4 large eggs
• 1/2 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 1/2 cup hot water
• 4 cups cooked rice or rice cakes

Steps

1. Pan-fry the tofu in oil over medium-high heat for 6 to 8 minutes, turning until golden on several sides.
2. Blanch green beans, cabbage, and carrots in salted boiling water for 1 to 2 minutes, then drain well so they stay crisp-tender.
3. Soft-boil the eggs for 7 minutes, cool under water, peel, and halve.
4. Whisk peanut butter, soy sauce, brown sugar, lime juice, and hot water until smooth. Add more water one tablespoon at a time if needed.
5. Arrange rice, vegetables, and tofu in four bowls.
6. Top with egg halves and spoon the peanut sauce generously over each bowl.

Allergen note: Contains gluten, egg, peanuts and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.