Gado Gado Indonesian Salad with Creamy Peanut Sauce

Ingredients

• 180 millilitres water; add more if it's too thick
• 1 teaspoon kosher salt
• 1 teaspoon rice vinegar
• 1 teaspoon fish sauce
• 1 tablespoon packed dark brown sugar
• 2 tablespoons kecap manis (Indonesian sweet soy sauce)
• 225 grams roasted unsalted peanuts
• 3 cloves garlic, peeled
• 2 Thai or bird’s eye chilies, fresh, cut in half and tops trimmed
• Fried shallots to scatter on top
• Fried shrimp crackers (just follow your package instructions)
• 1 medium lime, sliced for squeezing
• 3 Persian cucumbers, cut into thick rings
• 2 roma tomatoes, each chopped into 8 wedges
• 2 tablespoons neutral oil (split between tempeh and tofu)
• 225 grams tempeh, sliced into thin triangles
• 225 grams firm tofu, drained and cubed about 2.5 cm
• 450 grams bunch spinach (not baby kind)
• 225 grams bean sprouts
• 1 medium chayote squash (roughly 225 grams), chopped into bite-sized chunks
• 115 grams green beans, ends snipped off
• 1/4 medium green cabbage (around 285 grams), cored and shredded
• 4 large eggs