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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Depending on quantities, can be a starter or main course. For speed of preparation, serve with bought peanut dipping sauce. Adapted from The Essential Fingerfood Cookbook (which includes recipe for homemade sauce). Ingredients:
6 new potatoes |
2 carrots, cut into batons |
250 g snake beans, cut into 10 cm lengths |
2 tablespoons peanut oil |
250 g firm tofu, cubed |
100 g baby spinach leaves |
2 lebanese cucumbers, cut into thick strips |
100 g bean sprouts |
5 eggs, hard boiled |
Directions:
1. Cook potatoes in boiling water until tender.
2. Drain, cool slightly, then cut into quarters.
3. Cook carrots and beans separately until just ender.
4. Drain, plunge into iced water, then drain thoroughly.
5. Heat oil in nonstick frying pan and cook tofu all over in batches until crisp.
6. Drain on crumpled paper towels.
7. Arrange vegetables and tofu on plate, cut eggs in half and place in centre around bowl of peanut sauce.
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