Gado-gado with tofu, eggs, potatoes and peanut sauce

Ingredients

For 1 serving

• Tofu100 g
• Eggs1
• Potatoes120 g
• Green beans80 g
• Bean sprouts50 g
• Cucumber60 g
• Cabbage50 g
• Peanut butter1 tablespoon
• Tamari1 teaspoon
• Lime juice1 teaspoon
• Brown sugar1 teaspoon
• Cayenne pepper1 pinch
• Saltto taste

Contains: nuts, eggs, soy

In season: June – September

Method

1. Peel the potatoes and cut into 2 cm cubes; put them in a pan of cold salted water, bring to the boil and cook for 12 minutes, until tender. After 4 minutes add the trimmed green beans and the egg, so they cook for 8 minutes together; drain everything, cool the egg in cold water and peel it.
2. Meanwhile blanch the bean sprouts and shredded white cabbage for 1 minute in another small pan of boiling water, until no longer raw; drain.
3. Drain and pat dry the tofu and cut into 1 cm slices; brown them in a non-stick frying pan over medium-high heat for 3 minutes per side, until golden.
4. In a small bowl whisk the peanut butter with the tamari, lime juice, brown sugar, chilli powder and 3 tablespoons of hot water until smooth.
5. Wash and slice the cucumber; arrange the potatoes, green beans, bean sprouts, cabbage, cucumber, tofu and egg wedges on the plate and pour over the sauce.