Satay Salad

Method

1. Cook eggs whole in a pot of boiling water until cooked to your liking, about 3 minutes for a soft-boiled egg and around 6 minutes or longer for a firmer yolk. Set aside to cool and peel.
2. Heat oil in a non-stick frying pan on the stove over high heat, cook tofu until it is golden brown. Remove from the pan and set aside.
3. Lower the heat to medium add additional tablespoon of oil and fry the curry paste in the same pan for about 1-2 minutes, until it becomes fragrant. Carefully pour in the coconut milk and stir.
4. Add peanut butter and bring to a simmer at a reduced heat for about 5 minutes to thicken, while stirring occasionally. Test taste adding more peanut butter, soy sauce or other seasoning ingredients as needed. Transfer into a bowl.
5. Toss the vegetables in a large bowl. Cut eggs into halves or quarters.
6. To serve, portion fresh salad into wide bowls or plates, top with egg, tofu, and drizzle the sauce over top or serve the sauce on the side.