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Preparation
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 sauce
In a bowl, whisk all the ingredients of the sauce. Set aside.
Grilled tofu
In 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.
Assembly
Divide 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