Directions:

• To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside.
• Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool.
• Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water.
• Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool.
• To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat.
• To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal.