Indonesian Vegetable Salad With Peanut Dressing

• Salad:
• 4 large eggs
• 1 1/2 cups julienne-cut carrot
• 1 1/2 cups green beans, trimmed
• 1 1/2 cups fresh bean sprouts
• 1 red bell pepper, seeded and cut into thin strips
• 1/2 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups)
• Tofu:
• 1 (14-ounce) package water-packed extra-firm tofu, drained
• 1 tablespoon cornstarch
• 2 teaspoons red curry powder or Madras curry powder
• 1/4 teaspoon salt
• 2 tablespoons canola oil
• Dressing:
• 1/3 cup creamy peanut butter
• 3 tablespoons hot water
• 3 tablespoons fresh lime juice
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons Thai red curry paste
• 1/4 teaspoon salt

1. To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.
2. Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; drain and rinse with cold water. Drain and place in a bowl. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; drain and rinse with cold water. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.
3. To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
5. To prepare dressing, combine peanut butter and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; stir with a whisk until smooth. Serve each salad with about 3 tablespoons dressing.

salad, eggs, juliennecut carrot, green beans, fresh bean sprouts, red bell pepper, cucumber, water, cornstarch, red curry, salt, canola oil, dressing, peanut butter, water, lime juice, lower, brown sugar, red curry, salt

Taken from www.myrecipes.com/recipe/indonesian-vegetable-salad (may not work)