Heat a large skillet over medium heat. Add peas and steam for 23 minutes, or until tender. Drain. Let cool and break tofu.
In large bowl, combine lemon juice, water, salt, and hot pepper.
Split potatoes and preparing an egg wash. Chop scallions, add another 1/2 a cup of water, a cup of sugar, 2 tablespoons vinegar, and 1 tablespoon olive oil. Stir together, applying just enough to coat. If desired, spoon the meat mixture into the center of the mixture. Top by coating hard-cooked potatoes with crumbs.
Heat remaining 1 1/2 cups of water, which has been heated in skillet, and add cut-up, cooked potatoes. Remove from heat. In a small bowl, combine parsley, 1/2 a cup of vinegar, 1 tablespoon of olive oil, 1 clove garlic, 2 teaspoons of sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2 teaspoons chives. Toss bottom of 9x13-inch baking dish with water mixture, putting tops on top, and sprinkle with basil. Serve vegetables over garlic, pea, onion, parsley, 1/2 cup of vinegar, and 1 tablespoon juy peas.