Gado Gado salad - Good Food Middle East

Ingredients

• 1 tbsp vegetable oil
• 200g firm tofu, chopped into small chunks
• 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks
• 3 eggs
• 100g green beans, halved lengthways
• 250g Chinese cabbage, finely shredded
• ½ cucumber (or 1 baby cucumber), thinly sliced
• 100g beansprouts
• 1 carrot, shredded
• handful coriander, leaves picked and roughly chopped
• handful prawn crackers
• 4 tbsp crispy onions
• 50g peanut butter
• 3 tbsp kecap manis (or 2 ½ tbsp soy sauce and ½ tbsp honey)
• 2 tsp shrimp paste or dried crayfish
• 1 tbsp fish sauce
• 1 tbsp soft dark brown sugar
• 1 garlic clove, crushed
• 2 fat red chillies ( I like Scotch bonnets - use only 1 if you don't like it too spicy), finely chopped
• 150ml coconut milk
• juice 1 lime