Gado-Gado with Peanut-Lime Dressing

1

Prepare the produce and tofu

Measuring Spoons

Knife

Cutting Board

Fine grater

Clean kitchen towels

produce brush

Wash your hands and clean the work surface. Rinse the potatoes, green beans, cabbage, cucumber and lime under running water; scrub the potatoes and cucumber, remove damaged areas and dry the produce. Prepare the vegetables as listed. Grate the garlic and measure the lime juice. Wrap the drained tofu in a clean kitchen towel, press gently to remove moisture and leave it wrapped while starting the eggs.

2

Hard-boil the eggs

Measuring Cups

Knife

Cutting Board

Colander

2-quart saucepan with lid

Place the eggs in the saucepan with 4 cups of water, which should cover them by about 1 inch. Bring to a full boil, cover, remove from the heat and let stand for 12 minutes. Drain and cool under cold running water. Peel and halve the eggs; the whites and yolks should be firm. Wash your hands after handling the eggs.

3

Boil the potatoes

Measuring Cups

Measuring Spoons

Knife

Colander

Slotted spoon

platter

5-quart pot

Meanwhile, put the potatoes in the large pot with 8 cups of water and 3/4 teaspoon of salt. Bring to a boil, then reduce to a steady simmer. Cook for 10–14 minutes after the water reaches a boil, until a knife slides easily into the potatoes without breaking them apart. Lift them into the colander with the slotted spoon, reserving the cooking water in the pot. Drain thoroughly, then spread the potatoes on a platter.

4

Cook the beans and blanch the cabbage

Colander

Slotted spoon

Clean kitchen towels

5-quart pot

Return the potato cooking water to a boil. Add the green beans and cook for 3–5 minutes, until bright green and tender-crisp. Transfer them to the colander with the slotted spoon, rinse briefly under cold running water to stop the cooking and drain well. Add the cabbage to the boiling water and blanch for 1–2 minutes, until just softened but still crisp. Drain, rinse briefly under cold running water and drain thoroughly. Gently blot both vegetables with a clean towel.

5

Pan-fry the tofu

Measuring Spoons

Knife

Cutting Board

turner

Clean kitchen towels

12-inch nonstick skillet

Unwrap the tofu and cut it into 3/4-inch cubes. Pat the cut surfaces dry and sprinkle with the remaining 1/4 teaspoon salt. Heat the oil in the skillet over medium-high heat. Add the tofu in a single layer and cook for 10–12 minutes, turning every 2–3 minutes, until golden and crisp on several sides. Reduce the heat if the oil begins to smoke.

6

Make the warm peanut-lime dressing

Whisk

Measuring Cups

Measuring Spoons

Small bowl

2-quart saucepan with lid

Whisk the peanut butter, lime juice, soy sauce, brown sugar, garlic and remaining 1/2 cup water in the small bowl until smooth. Wash the egg saucepan, add the dressing and warm over low heat for 2–3 minutes, stirring frequently. Heat just until warm and pourable; do not boil, which can make it too thick.

Arrange the potatoes, green beans, cabbage, crisp tofu and cucumber in separate groups on four plates. Add two egg halves to each plate. Divide the warm dressing evenly among all four portions, spooning it over the components without tossing. Serve immediately.