Indonesian Vegetable Salad with Peanut Dressing

Ingredients

• 2 teaspoons brown sugar 
• 2 tablespoons canola oil 
• 1.5 cups julienne-cut carrot 
• 1 tablespoon cornstarch 
• 0.3 cup creamy peanut butter 
• 2 teaspoons madras curry powder red
• 4 large eggs 
• 14 ounce water-packed extra-firm tofu drained
• 1.5 cups bean sprouts fresh
• 1.5 cups green beans trimmed
• 3 tablespoons juice of lime fresh
• 1 tablespoon lower-sodium soy sauce 
• 1  bell pepper red seeded cut into thin strips
• 0.3 teaspoon salt 
• 2 teaspoons thai curry paste red
• 3 tablespoons water hot

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• slotted spoon

Directions

1. To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes.
2. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.
3. Return water to a boil.
4. Add carrot, and cook for 1 minute.
5. Remove carrot with a slotted spoon; drain and rinse with cold water.
6. Drain and place in a bowl.
7. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender.
8. Remove green beans with a slotted spoon; drain and rinse with cold water.
9. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.
10. To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices.
11. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes.
12. Cut each tofu slice crosswise into 1/2-inch-thick strips.
13. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
14. Heat a large nonstick skillet over medium-high heat.
15. Add oil to pan; swirl to coat.
16. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
17. To prepare dressing, combine peanut butter and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; stir with a whisk until smooth.
18. Serve each salad with about 3 tablespoons dressing.