Bring a medium pan of salted water to the boil. Add the new potatoes and cook for 10 minutes, until tender.
Heat the oil in a large frying pan or wok. Fry the tofu for a few minutes on each side until golden and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set.
For the crispy shallots, peel and slice the shallots into thin rings. Heat the oil in a frying pan on a medium heat and gently fry the shallot rings until golden brown. Strain through a sieve.
Put a small pan of water on to boil. Once boiling add the eggs and cook for 7 minutes, then plunge straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2 minutes then add the beansprouts and cook for a final minute. Drain and run under cold water until cool.
To make the peanut dressing, combine the peanut butter, soy sauce and honey in a bowl and stir together with a fork until smooth. Whisk in the remaining ingredients.
Arrange the tofu, potatoes, beans, cucumber, beansprouts and finely sliced shallots in a large bowl or platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Peel and half the eggs and serve on top with the crispy shallots. Toss together just before serving.