With inspiration from Chinese, Arabic, Indian, and European cuisines, Indonesian food provides a vast array of recipes to choose from.
As for the rest of the salad, you’ll need halved baby new potatoes, matchstick-cut carrots, chopped rainbow chard, green beans, halved hard-boiled eggs, a thinly sliced yellow or orange bell pepper, shredded purple cabbage, bean sprouts, thinly sliced English cucumber, quartered red radishes, finely sliced green onions, and chopped peanuts.
Ingredients
For the peanut sauce
⅔ cup natural smooth peanut butter
⅛ cup soy sauce
2 cloves garlic, minced
1 tablespoon grated ginger
Juice of 1 lime
1 Thai chili, minced
2 teaspoons roasted red chili paste
2 teaspoons sugar
Salt, to taste
For the tofu
¼ cup soy sauce
3 teaspoons liquid smoke
2 cloves garlic, minced
1 (12-ounce) package extra-firm tofu, sliced into 12 even pieces
Cooking spray, as needed
For the salad
10 ounces baby new potatoes, halved
1 ½ cups matchstick-cut carrots
3 cups chopped rainbow chard
8 ounces green beans
4 hard-boiled eggs, halved
1 yellow or orange bell pepper, thinly sliced
2 cups shredded purple cabbage
2 cups bean sprouts
½ English cucumber, thinly sliced
6 red radishes, quartered
2 green onions, finely sliced
¼ cup chopped peanuts
Directions
Mix all of the peanut sauce ingredients in a small saucepan set over medium-low heat. Add ½ cup of water to thin it out and bring to a simmer.
Cook for 5 minutes, stirring regularly, then remove from heat and cover to keep warm.
To prepare the tofu, add the soy sauce, liquid smoke, and garlic to a shallow bowl and mix well.
Add the sliced tofu to the soy sauce marinade and let sit for 15 minutes.
Heat a grill pan over high heat and coat with cooking spray.
Grill the tofu for 1 ½ minutes per side until browned, then remove from the pan and cover to keep warm.
Bring a large pot of water to a boil.
Add the potatoes and cook for 5 minutes or until done, then use a slotted spoon to remove them and set them aside.
Add the carrots to the same pot of water and cook for 1 minute, then transfer to a colander to drain.
Follow the same steps to cook the chard and green beans.
To assemble the salad, arrange the cooked and raw vegetables, tofu, and eggs on a large serving platter.
Pour the warm peanut sauce into a small serving bowl — you may need to add a little water to thin it out — and place onto the center of the platter.
Garnish the salad with green onions and chopped peanuts.
