½ cup cashew butter (can also use peanut or almond butter)
¼ cup coconut cream\
2 tablespoons warm water (plus more if needed)
1 tablespoon tamari or soy sauce
2 teaspoons brown sugar or coconut sugar
1 tablespoon lime juice
1 teaspoon toasted sesame oil
1 teaspoon finely grated ginger
½ cup kimchi, finely chopped
Crunchy Spiced Tofu
275 grams firm tofu
½ cup tapioca flour
¾ teaspoon sea salt
1 teaspoon curry powder
1 teaspoon ground cumin
Oil, for frying
250 grams green beans, trimmed and halved
4 free-range eggs
80 grams mesclun salad leaves
1½ cups bean sprouts
1 medium carrot, grated or julienned
2 medium radishes, sliced very thinly
¼ telegraph cucumber, cut into thin sticks
15 cherry tomatoes, halved
fried shallots, sesame seeds, can add extra kimchi if needed
Satay sauce: Place all the sauce ingredients into a bowl and stir until thoroughly combined. Thin with additional water if needed. Store in an airtight container in the fridge until ready to use. Remove from the fridge 1 hour before you plan to serve it.
Crunchy spiced tofu: Cut the tofu into chunks. I like wedge-shaped pieces. Combine the tapioca flour, salt, curry powder and cumin in a bowl and stir. Dust the tofu pieces lightly in the seasoned flour. Heat 1cm of oil in a sauté pan over a medium heat. Fry the tofu in batches until golden brown on all sides.
Salad: Blanch the green beans in a pot of boiling water for 30 seconds. Drain and run under cold water until completely cooled. Lay out on a tea towel to dry.
Bring a saucepan of water to a boil. Carefully place the eggs in the water and cook for 6 minutes. Plunge the eggs into cold water to halt the cooking process.
Toss the mesclun leaves, bean sprouts and carrot together. Lay all the other salad ingredients on top.
To serve: Peel and halve the eggs. Place on top, along with the tofu and finish the salad with a generous dollop of satay sauce. Garnish with fried shallots and sesame seeds.