How to Make It
Bring 2 qts. water and 1 tsp. salt to a boil in a large saucepan over high heat. Add green beans and cook until tender-crisp, about 4 minutes. Drain, rinse with cold water, and drain again.
Meanwhile, cut tofu into 1/2- by 1-in. rectangles. Place between several layers of paper towels; pat dry and let stand 5 minutes. Combine cornstarch, curry powder if using, and 1/4 tsp. salt in a medium bowl; gently toss with dry tofu.
Heat oil in a large nonstick frying pan over medium heat. Cook tofu until crisp and browned on all sides, about 10 minutes. Drain on paper towels.
Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.
Arrange green beans, egg halves, bean sprouts, cabbage, radishes, cucumber, and tofu on a large platter. Serve with sauce.
*Find red curry powder in the spice aisle of well-stocked grocery stores, and sambal oelek--a tangy Indonesian chili paste--in the international aisle.