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Recipe for Indonesian vegetable salad with peanut dressing

Serves 4

Red curry paste is in the Asian aisle of most markets. Try to buy bean sprouts the same day you use them; they’re more perishable than you think.

4eggs
2carrots, cut into
matchsticks
¼pound green beans, trimmed
cups fresh bean sprouts
1red bell pepper, seeded and cut into thin strips
½cucumber, halved lengthwise and cut crosswise into ¼-inch-thick slices
1package (14 ounces)
extra-firm tofu, drained
1tablespoon cornstarch
2teaspoons curry powder
¼teaspoon salt, or more to taste
2tablespoons canola oil
cup creamy peanut butter
3tablespoons hot water
3tablespoons lime juice
1tablespoon soy sauce
2teaspoons brown sugar
2teaspoons Thai red curry paste

1. In a large saucepan, combine eggs and water to cover. Bring to a rolling boil. Cover the pan, remove from the heat, and let stand for 12 minutes. With a slotted spoon, transfer eggs to a bowl of very cold water. Peel eggs, dry, and halve lengthwise.

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2. Return the egg water to a boil. Add the carrots and cook 1 minute. With a slotted spoon, transfer to a bowl of very cold water; drain and rinse with cold water. Transfer to a bowl.

3. Add green beans to the boiling water and cook for 4 minutes or until they are tender but still bright green. With a slotted spoon, transfer to a bowl of very cold water; drain and rinse with cold water. Transfer to another bowl.

4. On each of 4 plates, arrange 2 egg halves, some carrot, green beans, bean sprouts, red pepper, and cucumber.

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5. Cut tofu lengthwise into ½-inch-thick slices. Place slices on several layers of paper towels. Cover tofu with additional towels and let stand 5 minutes. Cut each slice
into ¼-inch-by-½-inch-by-2-inch strips. In a bowl, combine the
cornstarch, curry powder, and ¼ teaspoon salt; gently toss with tofu to coat it.

6. In a large nonstick skillet over medium-high heat, heat oil and swirl to coat the pan. Add the tofu and cook for 10 minutes or until crisp and browned, turning to brown all sides. Divide tofu evenly among the plates.

7. In a bowl, whisk the peanut
butter, water, lime juice, soy sauce, brown sugar, curry paste, and a generous pinch of salt. Spoon the dressing over the salad.

Adapted from “Cooking Light Global Kitchen”

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