1. Boil the rice according to the instructions on the package.
2. Boil the eggs hard in 7 minutes. Drain, pour over some cold water and drain again. Put aside to cool down and then peel them. 
3. Cut the Chinese cabbage into pieces and rinse. Peel the carrot and cut them into pieces.
4. Cut the ends of the green beans and cut them in half. 
5. Boil the green beans in 8-10 minutes.
6. Boil the carrot and Chinese cabbage in a separate pan for 2 minutes.
7. Drain the tofu, press the water out and dab dry with some kitchen paper. Cut into cubes. 
8. Heat some oil in a pan and fry the tofu, while stirring until cooked. For about 8-10 minutes. Add 2 tbsp sweet soy sauce to add extra flavour. 
9. Peel the cucumber and cut into cubes. 

For the peanut sauce

1. Heat a splash of oil in a pan. Add the ketjap and stir through. 
2. Pour the milk in the pan and heat. 
3. Turn the heat down to medium just before the milk starts boiling. Stir in the sugar, peanut butter and sambal. Heat the peanut sauce until it thickens to a good consistency. Keep stirring now and then. 

Serving

1. Divide the rice over two plates. 
2. Scoop the vegetables and the tofu on the side.
3. Cut the eggs in half and put an egg on each plate. 
4. Divide some peanut sauce over each plate and serve the low FODMAP gado gado with prawn crackers.