- STEP 1
Heat the oil in a large frying or wok and heat a small pan of water until boiling. Add the tofu and fry for a few mins on each side until browning and crispy. Scoop the tofu out of the pan and transfer to a plate. Add the potatoes to the pan and cook for a few mins until warmed through and starting to crisp then tip them onto the plate too, and set aside to cool a little
- STEP 2
Add the eggs to the pan of boiling water and cook for 7 mins, then scoop out and plunge straight into cold water. Fill the pan with fresh water, bring to the boil and add the beans. Cook for 2-3 mins, until just tender. Drain and run under cold water until cool.
- STEP 3
Now make the dressing. Measure the peanut butter into a bowl and add the kecap manis. Mash together with a fork until smooth and combined, then add the remaining ingredients and whisk together.
- STEP 4
Place the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrots and coriander in a large bowl, or arrange the ingredients over a platter. Drizzle over half the dressing, reserving the remaining dressing for people to help themselves to, then crumble the prawn crackers in your hands and scatter over too. Toss everything together. Peel and quarter the eggs and serve these on top of the salad along with the crispy onions.