Indonesian Gado-Gado Spring Bowl

Bring a large pot of salted water to a boil. Blanch green beans for 3 minutes until crisp-tender. Remove with a slotted spoon. Blanch bean sprouts for 30 seconds, then drain. Plunge both into ice water, then drain thoroughly.

In a small saucepan over low heat, combine peanut butter, coconut milk, tamarind paste, palm sugar, garlic, sambal oelek, and 2 tablespoons water. Stir until smooth and heated through. Add lime juice off heat. Thin with more water if needed.

Cut firm tofu into 3/4-inch cubes. Pan-fry in a tablespoon of oil over medium-high heat for 3-4 minutes per side until golden and crispy on the outside. Drain on paper towels.

Arrange shredded cabbage on a large platter. Top with blanched green beans, bean sprouts, sliced potatoes, and fried tofu in sections. Drizzle peanut sauce generously over everything and sprinkle with fried shallots.