Bring to fully simmering water, garlic, chicken bouillon powder and white pepper powder, then pour into flour, mix. Cool for 8-10 minutes, until warm to the touch. Then crack in an egg and dump in tapioca flour, chicken bouillon powder, garlic powder and crushed chives, mix to combine well.

Pour enough water for boiling, add in a tsp or too.

Form balls and drop them into boiling water and cook for 3-5 minutes, until floating. Take out with slotted spoon

Slice tofu into finger stick, then roll it on flour that’s been seasoned with chicken bouillon powder. Dip coated tofu on beaten egg, then coat with flour again. Air fry for 20 minutes at 360 F.

Into a food processor, make a fine paste of shallot, garlic, bird eye chili, candlenut and water. Pour mixture into a pan. Add in kafir lime leaf, peanut oil, and the rest of the ingredients. Stir and cook until peanut butter is combined well, and turn into sauce. Add more water if you’d like to have thinner sauce or leave as is if you prefer thicker sauce

On serving plate, halve boiled eggs, place some tapioca balls and air fried tofu, pour enough peanut sauce on top and serve immediately