Prep time: 5 minutes
Cook time: 25 minutes
Serves 4
Ingredients:
1 tsp kosher salt
1 1/2 cups green beans, trimmed and cut
4 hard-cooked large eggs, peeled and halved
2-3 hard boiled fingerling potatoes
lettuce, shredded
tomato, halved
carrots, julienned
1/2 english cucumber, sliced
bean sprouts, blanched
1 package extra-firm tofu, drained, rinsed and dried
1 tbsp cornstarch
1/4 tsp kosher salt
2 tbsp canola oil
Peanut sauce
3/4 cup chunky peanut butter
6 tbsp hot water
6 tbsp fresh lime juice
2 tbsp soy sauce
4 tsp brown sugar
4 tsp red curry paste
1/2 tsp minced garlic
1/2 cup coconut milk
1/4 tsp kosher salt
Directions:
Prep all your veggies (chopped, halved, etc...).
In a food processor, combine the peanut butter, garlic, sugar, red curry paste, and sambal. Process well. Add the coconut milk, fresh lime juice, soy sauce, water, and salt. Process until smooth. Add the peanut butter and process. Warm before serving.
Add your fingerling potatoes to a pot of boiling water and cook for about 12 minutes. Add the green beans and continue cooking for another 3 minutes. Strain and rinse under cold water to chill. Half the fingerlings lengthwise. Boil your eggs for 5-6 minutes. Take them out, run under cold water, then peel them. Blanch the bean sprouts. Set everything aside.
Drained, rinsed, and pat dry your tofu. Mix the salt with the cornstarch and dip the tofu, making sure you cover it well. In a frying pan, heat vegetable oil over medium-high heat. Add the tofu and cook it until it is golden brown and crispy on all sides.
Assemble bowls: Add lettuce, tomato, cucumber, green beans. Divide the potatoes, eggs, and tofu evenly between the bowls. Sprinkle with salt. Top with warm peanut sauce and lemon slices. Enjoy!