Cook the baby potatoes, beans, and eggs.In a pot of salted boiling water, cook the potatoes for about 8 minutes. Add the green beans and cook with the lid on for another 3 minutes at most. Drain and rinse under very cold water. Cut the baby potatoes in half. Set aside.While the potatoes cook, in a small pot of salted boiling water, cook the eggs for 7 minutes. Rinse under cold water and peel the eggs. Cut the eggs in half.Peanut sauceIn a bowl, whisk all the ingredients of the sauce. Set aside.Grilled tofuIn a non-stick pan on medium high, cook the tofu cubes seasoned with salt and pepper in a bit of oil until they turn golden.Add 2 tablespoons (3 mL) of the peanut sauce and cook for another minute while stirring well. Set aside.AssemblyDivide the Chinese cabbage between 4 bowls, add the sprouts, red cabbage, beans, potatoes, eggs, tofu cubes, and chili pepper. Serve with the peanut sauce.Source: K pour Katrine

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Topping 3 cups (750 ml) blue or white baby potatoes 1 bag (400 g) green beans 4 egg 4 cups (1 L) chinese cabbage shredded 2 cups (500 ml) bean sprouts 2 cups (500 ml) red cabbage shredded 2 fresh chili peppers finely chopped peanut sauce 1/3 cup (80 ml) crunchy peanut butter 2 tablespoon (30 ml) Tamari sauce 1 garlic clove, chopped 1/2 tablespoon (7,5 ml) Tikka curry paste (Patak's) 1/4 cup (60 ml) water 2 tablespoon (30 ml) honey juice of 1 lime 1/4 teaspoon (1,25 ml) salt Grilled tofu 1 medium-firm tofu 2 tablespoon (30 ml) vegetable oil to taste salt & pepper