This colorful Indonesian salad combines boiled vegetables, egg, and tofu with a thick peanut sauce. Light yet satisfying, it can be served as a meal on its own.
Boil the potatoes, green beans, and cabbage separately in salted water over medium heat until tender, then drain.
Process the roasted peanuts, garlic, and hot pepper until smooth. Thin the mixture with sweet soy sauce, lemon juice, and hot water until creamy.
Pan-fry the cubed tofu in a little oil over medium heat for 6 minutes, until browned on all sides.
Arrange the boiled vegetables, bean sprouts, tofu, egg, and cucumber slices neatly on a serving platter.
Drizzle the peanut sauce over the salad and serve. The sauce can also be served on the side.
Store the peanut sauce in a covered container in the refrigerator for up to 5 days; thin it with a little water if it thickens. Store the boiled vegetables separately and combine them just before serving.
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