1/2 to 1 c. green beans
1 cucumber, cut in 1/4 inch slices
8 oz. fresh spinach
8 oz. fresh bean sprouts
12 oz. tofu, sliced and deep fried
2 boiled eggs, sliced

PEANUT SAUCE:

1 tbsp. oil
1/4 onion, minced
1/4 c. peanut butter
1/4 c. milk (coconut or whole)
1/2 clove garlic, minced
1 1/2 tsp. honey
Dash of salt
Dash of chili powder

Cut beans in 1-inch lengths and boil lightly. Arrange vegetables on a platter with tofu and eggs on top. For sauce, lightly saute onion and garlic, then blend with remaining ingredients. Serve sauce over vegetables.