Indonesian Vegetable Tofu and Egg Gado Gado

Cut 320 g potatoes into 2 cm pieces and boil 12–15 minutes until fork-tender. Rinse and boil 160 g fresh green beans for at least 10 minutes; blanch 160 g spinach and 160 g bean sprouts separately in boiling water 1–2 minutes each, then drain. Wash and slice 180 g cucumber.

Hard-boil four eggs 10–12 minutes, cool in cold water, peel and halve, ensuring yolks are fully set. Pat 350 g tofu dry, cube to 2 cm and pan-fry in 30 ml oil over medium heat 8–10 minutes until golden on all sides.

Combine 110 g peanut butter, 180 ml coconut milk, 15 g curry paste, 20 ml kecap manis, 10 g garlic, 120 ml water and 2 g salt. Simmer 5–7 minutes over medium-low, stirring, then switch off and add 25 ml lime juice. Thin with hot water 15 ml at a time if needed.

Divide potatoes, green beans, spinach, sprouts, cucumber and tofu among four plates, with one hard-boiled egg each. Serve warm peanut sauce alongside immediately and refrigerate perishable leftovers within two hours.