Instructions

1. 1

   Boil potatoes and cut into chunks; boil eggs and halve them.

2. 2

   Blanch cabbage and bean sprouts for 1-2 minutes, then cool and drain.

3. 3

   Pat tofu dry and pan-sear until golden.

4. 4

   Mix peanut butter, lime juice, and soy sauce; thin with a little water if needed.

5. 5

   Arrange vegetables, potatoes, tofu, and egg, then drizzle generously with peanut sauce.

Tips

Nutrition (per serving)