Tofu & Egg Gado-Gado

📝 Ingredients

• 300 g waxy potatoes (about 3 small)
• 150 g fresh or frozen green beans
• 150 g white cabbage
• 100 g bean sprouts
• 200 g firm tofu
• 4 eggs
• 2 tsp sunflower oil
• 50 g peanut butter (about 3 tbsp) + 80 ml hot water
• 2 tbsp soy sauce + 1 tsp honey
• 1 lime (juice)
• 1 garlic clove
• Salt

🍴 Utensils

• Two saucepans
• Non-stick frying pan
• Colander
• Bowl and small whisk
• Fine grater

📖 Steps

1. Bring a pan of water to the boil. Gently lower in the eggs with a spoon and cook for 10 minutes at a gentle boil. Immediately plunge them into a bowl of very cold water for 5 minutes, then peel and cut into quarters.
2. Peel the potatoes, cut them into 3 cm chunks and put them in the other pan, filled with cold salted water. Bring to the boil and cook for 12 to 15 minutes, until the tip of a knife slides in without resistance. Drain.
3. Meanwhile, drain the tofu and press it for 10 minutes between two sheets of kitchen paper under a weighted plate: the less water it holds, the better it browns. Then cut it into 2 cm cubes.
4. Bring more salted water to the boil in the egg pan. Cook the trimmed green beans for 6 minutes (8 if frozen), adding the cabbage cut into 1 cm strips for the last 2 minutes, then the bean sprouts for the last 30 seconds.
5. Drain these vegetables and refresh them immediately under cold water: this way they keep their bright colour and crunch. Drain well again so they don't water down the sauce on the plate.
6. Heat the oil in the non-stick frying pan over a medium-high heat. Brown the tofu cubes for 8 minutes, turning them every 2 minutes, until golden on several sides. Don't move them too soon or they'll stick. Season lightly with salt.
7. For the sauce, whisk the finely grated garlic, peanut butter, soy sauce, honey and lime juice together in the bowl. Gradually whisk in the hot water until you have a smooth sauce that coats the spoon, like thick cream.
8. Arrange small piles of potatoes, green beans, cabbage, bean sprouts, golden tofu and egg quarters on each plate. Spoon over the peanut sauce just before serving, or serve it on the side. Eat warm or at room temperature.