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Learn more →Ingredients
4 servings
For the tofu and tempeh
- 7 oz firm tofu, cut into ½-inch slabs
- 5 oz tempeh, cut into ½-inch slabs
- 3 tbsp neutral oil (such as canola or sunflower), divided
- ½ tsp salt
For the peanut sauce
- ½ cup creamy peanut butter
- 3 tbsp kecap manis (indonesian sweet soy sauce)
- 2 tbsp fresh lime juice
- 1 tbsp sambal oelek
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ cup water, plus more to thin
For the vegetables
- 6 oz green beans, trimmed
- 6 oz bean sprouts
- 1 medium head of cabbage (about 8 oz), cut into wedges
- 2 medium waxy potatoes (about 10 oz total), peeled and halved
- 4 large eggs
- 1 medium cucumber, sliced into rounds
- 2 medium tomatoes, cut into wedges
For serving
- 4 lontong (compressed rice cakes) or 2 cups cooked white rice
- 4 tbsp fried shallots (store-bought or homemade)
- prawn crackers (krupuk), for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the potatoes and cook until a knife slides through without resistance, about 12–15 minutes. Remove with a slotted spoon and set aside. In the same boiling water, blanch the cabbage wedges for 2 minutes until just tender, then transfer to a colander. Blanch the green beans for 3 minutes until bright green and tender-crisp, then transfer. Finally, blanch the bean sprouts for 30 seconds, then transfer. Keep the pot of water at a boil for the eggs.
- 2
Lower the eggs gently into the boiling water and cook for 10 minutes for fully set yolks. Transfer to a bowl of cold water, let cool for 5 minutes, then peel and halve lengthwise.
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