Gado-Gado

1. Preparation

Wash and peel the vegetables as required.

Chop the cucumber into thin slices.

Cut the green beans into 2-inch pieces.

Slice the carrots into thin rounds.

Boil the eggs for 8-10 minutes until hard-boiled, then cool and peel.

Prepare the tofu by cutting it into cubes.

2. Cooking the Vegetables

Bring a pot of water to a boil.

Add the green beans and cook for about 3-4 minutes until tender but still crisp.

Remove the green beans and place them in cold water to stop the cooking process.

In the same pot, add the carrots and cook for 3 minutes.

Remove the carrots and place them in cold water.

Blanch the cucumber in boiling water for 1 minute, then transfer to cold water.

3. Frying the Tofu

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.

Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes.

Remove the tofu and drain on paper towels.

4. Making the Peanut Sauce

In a bowl, combine peanut butter, soy sauce, lime juice, brown sugar, and chili sauce.

Whisk together until smooth, adding warm water as needed to achieve a pourable consistency.

Adjust sweetness and spiciness to taste, if necessary.

5. Assembling the Dish

On a large plate or platter, arrange the blanched vegetables, fried tofu, and sliced hard-boiled eggs.

Drizzle the peanut sauce generously over the top.

Garnish with fried shallots and fresh cilantro if desired.