Gado-Gado

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and carrots, cooking for 10-12 minutes until tender. Remove with a slotted spoon and set aside.
2. In the same boiling water, blanch the green beans for 3-4 minutes until crisp-tender. Remove and set aside.
3. Next, blanch the cabbage for about 2 minutes until just softened. Remove and set aside.
4. Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 8-10 minutes. Drain and cool under cold water before peeling and slicing.
5. In a skillet, heat the vegetable oil over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and drain on paper towels.
6. To make the peanut dressing, combine peanut butter, kecap manis, tamarind paste, lime juice, garlic, red chilies, and a pinch of salt in a bowl. Mix well, adding a bit of warm water to reach a pourable consistency.
7. Arrange the cooked vegetables, bean sprouts, eggs, and tofu on a large serving platter.
8. Drizzle the peanut dressing generously over the salad.
9. Gently toss to combine just before serving.