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If you're using tofu, you can make it even tastier by removing any excess moist. You can do this easily by placing it into a colander and let it set for about half an hour with something heavy on top, like a heavy bowl or something.
The excess water will drain out of the tofu, more flavour guaranteed. FILL both pans with water and salt and bring to a boil. Meanwhile CLEAN the green beans and DIVIDE the cauliflower into florets.
COOK the rice according to the package in the medium-sized bowl. COOK the cauliflower florets in the other pan first, then transfer them to a bowl using a skimmer.
COOK the greens beans in the same water and also transfer to a bowl. PEEL the potatoes and also boil them in the same water. Set everything aside and chop the cucumber into pieces and the green onions into thin rings.
CHOP the drained tofu into pieces and drizzle with ketjap. PEEL the onion and garlic cloves. Finely CHOP the onion, garlic cloves and chili pepper, with or without seeds.
PEEL and finely grate the ginger root.
HEAT a little bit of oil in the saucepan and sauté the onion, garlic, chili pepper and grated ginger for a few minutes. ADD peanut butter and stir until smooth. ADD water or coconut water until the sauce reached the desired thickness.
Keep on stirring and ADD juice of half a lemon, ketjap and sambal to taste. DRAIN the rice and divide over plates or large bowls. Also divide the green beans, cauliflower florets, potatoes into pieces, half an egg per plate, cucumber and a few lettuce leaves.
Finely CHOP the celery leaves and divide them over the salad. HEAT oil in a large skillet and cook the pieces of tofu until they're crunchy on all sides.
FINISH the salad with sauce, bean sprouts, green onions, tofu and krupuk into pieces. Enjoy!