Place eggs in a pot, cover with cold water by 1 inch, and bring to a simmer. Cook eggs for 9 minutes. Simultaneously, boil peeled, cubed potatoes in a separate pot for 10-12 minutes until fork-tender. Drain potatoes and eggs, then shock eggs in ice water for 5 minutes before peeling.
4 eggs, 2 cups potatoes
Bring a pot of salted water to a rolling boil. Add trimmed green beans and cook for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water for 1 minute to stop cooking. Drain well and pat dry with towels.
2 cups green beans
Pat tofu dry with paper towels and cut into 1-inch cubes. Heat oil in a frying pan over medium-high heat to 350°F. Fry tofu cubes 3-4 minutes per side until golden and crispy. Drain on paper towels.
1 block firm tofu, 2 tablespoons oil
Whisk together peanut butter, soy sauce, tamarind paste, brown sugar, minced garlic, and warm water. Add more warm water 1 tablespoon at a time until sauce coats a spoon thickly without dripping off. Optionally stir in chili paste for heat.
½ cup peanut butter, 3 tablespoons soy sauce, 1 tablespoon tamarind paste, 1 tablespoon brown sugar, 2 cloves garlic, ¼ cup warm water, 1 teaspoon chili paste
Arrange blanched vegetables, boiled potatoes, sliced cucumber, bean sprouts, fried tofu, and halved hard-boiled eggs on a platter. Drizzle peanut sauce over everything just before serving, then top with fried shallots and a squeeze of lime juice.
2 cups green beans, 2 cups potatoes, 1 cup cucumber, 1 cup bean sprouts, 1 block firm tofu, 4 eggs, ½ cup peanut butter, ¼ cup fried shallots, 1 tablespoon lime juice
