Instructions

• Heat the vegetable oil in a large non-stick skillet and place over a medium-high. Add the tofu slices, season with salt and pepper and fry for 2-3 minutes on each side until golden brown. Remove the tofu from the skillet and set aside.
• Bring a pot of salted water to a boil and cook the beans for 4 minutes or until tender. Just before the beans are ready, add the cabbage and bean sprouts to the pot and cook for a further 1 minute. Transfer the vegetables to a colander, rinse with cold water and drain well.
• In the same pot of salted water, cook the potatoes until tender, about 10 minutes.
• In the meantime, make the satay sauce from the recipe card in this library.
• To serve, arrange the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs on a large serving platter, top with fried shallots and serve with the satay sauce.