Gado Gado (Indonesian Vegetable Salad)

• Vegetables:
• 6 small red-skinned potatoes
• 1/2 lb. green beans, cut in 1" lengths
• 2 carrots, julienned in 1" pieces
• 1/2 cabbage, finely shredded
• 4 hard-boiled eggs, cut in quarters
• 3 tomatoes
• 1 cucumber
• 1 cup beansprouts
• 1/2 packet extra-firm tofu
• 1 large onion
• 2 tablespoons oil
• Peanut Sauce:
• 1 tablespoon oil
• 1 clove garlic, finely chopped
• 4 tablespoons peanut butter
• 1 tablespoon sugar
• 1 cup chicken stock
• 2 teaspoons sesame oil
• 1 tablespoon soy
• 2 tablespoons balsamic vinegar
• Tabasco to taste

1. Prepare all vegetables separately, using a pot of boiling salted water and removing vegetables with a slotted spoon.
2. Boil potatoes in their skins and slice.
3. Blanch green beans for about 4 minutes. Blanch carrots for 2 minutes. Put cabbage in water, bring to a boil and drain immediately.
4. Cut tofu into 1" squares and fry in oil until crispy. Thinly slice onion and fry in oil until golden. Cut tomatoes and cucumbers into wedges. Make a bed of cabbage on a large platter, mound beansprouts in the center and arrange all other vegetables, eggs and tofu in a decorative manner. Pour peanut sauce over and sprinkle with onions.
5. Peanut Sauce:
6. Heat oil in a small pot and saute garlic briefly. Stir in peanut butter, sugar and whisk in chicken stock. Add sesame oil, soy, vinegar and Tabasco to taste.

vegetables, potatoes, green beans, carrots, cabbage, eggs, tomatoes, cucumber, beansprouts, extrafirm tofu, onion, oil, peanut sauce, oil, clove garlic, peanut butter, sugar, chicken stock, sesame oil, soy, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/gado-gado-indonesian-vegetable-salad-1206675 (may not work)