4 large eggs
1 1/2 cups julienne-cut carrot
1 1/2 cups green beans, trimmed
1 1/2 cups fresh bean sprouts
1 red bell pepper, seeded and cut into thin strips
1/2 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups)
1 (14-ounce) package water-packed extra-firm tofu, drained
1 tablespoon cornstarch
2 teaspoons red curry powder or Madras curry powder
1/4 teaspoon salt
2 tablespoons canola oil
1/3 cup creamy peanut butter
3 tablespoons hot water
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons Thai red curry paste
1/4 teaspoon salt