Instructions: Prepare Peanut Sauce: Ina saucepan cook the onion and garlic in hot butter until tender but not brown. Stir in chili peppers, lemon juice, brown sugar, shrimp paste; mix well.

Stir together peanut butter and coconut milk. Add mixture to onion mixture, cooking and stirring until sauce is smooth and heated through, but do not boil. Set aside.

Place tofu in double thickness of cheesecloth or paper toweling. Press gently to extract as much moisture as possible. Cube tofu. Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry tofu in hot oil for 3 minutes, turning several times. Remove tofu and drain on paper towels.

In covered saucepan cook potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain. Peel and slice. In a covered saucepan cook green beans and carrots in boiling salted water 4 to 5 minutes or until crisp tender; drain. In saucepan cook spinach in boiling salted water for 30 seconds. Drain. Place the shredded cabbage in a colander and pour boiling water over; drain well.

Line a large serving platter with lettuce leaves or watercress leaves. Arrange all of the vegetables atop the lettuce leaves. To score unpeeled cucumber run tines of fork down sides; thinly slice cucumber. Garnish with cucumber slices, hard-cooked egg wedges and tomatoes. Pass Peanut Sauce.

Makes 10 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.