1-2bird's eye chili, seeds removed(or 1-2 tbsp sambal oelek or red chili paste)
2teaspoonfish sauce(omit if vegetarian)
2Tablespoonskejap manis** If you don't have this increase the soy sauce to 2 tbsp and add a tbsp or 2 of a liquid sweetener like maple syrup or honey
Boil a medium pot of water for the eggs, and heat your oven to 400℉.
Cube the tofu into cubes and spread out on a baking tray. Bake for 15-20 minutes. The tofu will be crisper and denser when fully cooked.
When the water is boiling, place the eggs in one at a time using a spoon. Dip the eggs in and out of the water a couple of times so they can adjust to the boiling temperature without cracking. Boil the eggs for 6 minutes and remove from the boiling water. Rinse under cold water then set aside to cool.
Blend up the sauce ingredients until smooth.
Divide the vegetables amongst plate, then top with tofu and a peeled egg. Drizzle sauce over the salads, and serve.