Classic Indonesian Gado-Gado Salad with Rich Peanut Dressing

Boil the eggs in a small saucepan for 8-10 minutes until hard-boiled. Drain, cool, peel, and halve them.

Bring a medium pot of water to a boil. Blanch the green beans for 2 minutes, then remove with a slotted spoon. Blanch the shredded cabbage for 1 minute, then remove. Blanch the bean sprouts for 30 seconds, then remove. Immediately plunge all blanched vegetables into an ice bath to stop cooking, then drain well.

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Fry the cubed tofu for 3-4 minutes per side, until golden brown and crispy. Remove and set aside.

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, water, and brown sugar until smooth. Add more water if needed to reach a pourable consistency.

Arrange the blanched green beans, cabbage, bean sprouts, fried tofu, and halved hard-boiled eggs on two plates.

Drizzle generously with the peanut dressing and serve immediately.