READY IN: 45 MINUTES
PREP TIME: 25 MINUTES
COOK TIME: 20 MINUTES
TOFU AND MARINADE
300g firm tofu, thinly sliced
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon finely grated ginger
700–800g baby potatoes, scrubbed (leave skin on)
4–5 cups finely shredded savoy cabbage
4–5 handfuls mung bean sprouts
1 telegraph cucumber, thinly sliced
1 bunch radishes, thinly sliced
1 red, yellow or orange capsicum, core and seeds removed, thinly sliced
2 cloves garlic, minced
1 red onion, finely diced
1 stalk lemongrass, tough outer skin removed and finely chopped
1 red chilli, finely sliced
2 teaspoons fish sauce
2 tablespoons soy sauce
1 cup finely chopped roasted peanuts
1 x 400g can coconut milk
2 teaspoons brown sugar
2 teaspoons lemon or lime juice
¼ cup chopped roasted peanuts
½ cup chopped coriander and mint leaves
½ red chilli, thinly sliced (optional)
1 lime, cut into wedges
1 Place tofu and marinade ingredients in a shallow dish and leave to marinate while you prepare rest of meal. Alternatively, marinate overnight.
2 Cut any larger potatoes in half, so they are all roughly the same size. Place in a pot with 1 teaspoon salt, cover with water and bring to the boil. Cook for about 8– 10 minutes, then use a spoon to gently add whole eggs to pot and simmer for a further 5 minutes. Drain and run eggs under cold water to help stop the cooking process. Carefully peel eggs and set aside.
3 While potatoes and eggs cook, make the satay sauce. Heat a drizzle of oil in a small pot on medium heat. Cook garlic, onion, lemongrass and chilli until fragrant and golden, about 2 minutes. Add remaining satay sauce ingredients (except lemon or lime juice) and simmer for about 10 minutes until thickened. Add lemon or lime juice and season with extra brown sugar, if desired. Keep warm.
4 Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook tofu for two minutes each side, until golden. Remove from pan and set aside.
Add cabbage and stir-fry for about 2 minutes until wilted. Set aside.
TO SERVE divide potatoes, cabbage and remaining salad ingredients between plates. Cut eggs in half and place on top of salad, along with a few slices of tofu. Spoon over satay sauce and sprinkle with peanuts, herbs and chilli (if using). Squeeze over lime juice just before eating.