Dairy-Free Gado-Gado (Indonesian Salad with Peanut Sauce)

Instructions

1. 1Place the 2 medium potatoes in a medium pot and cover them with water. Bring to a rolling boil over high heat (approximately 100°C / 100°C) and cook for 15-20 minutes, until easily pierced with a fork; drain and set aside to cool completely. In a separate small saucepan, place the 2 large eggs, cover with water, and bring to a rolling boil over high heat (approximately 100°C / 100°C); boil for 9-12 minutes for hard-boiled eggs. Immediately transfer the eggs to cold water to stop cooking, then peel them once cool.
2. 2Place the 1 cup green beans in a steamer basket over a pot of simmering water (approximately 100°C / 100°C). Steam for 3-5 minutes, until the green beans are bright green and tender-crisp. Add the 2 cups spinach to the steamer basket and continue to steam for 1-2 minutes, until the spinach is wilted; remove all steamed vegetables from the heat.
3. 3Cut the about 400 g firm tofu and about 225 g tempeh into 1.27 cm thick slices or 2.54 cm cubes. Heat a large non-stick skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C), then add the tofu and tempeh in a single layer. Cook for 4-6 minutes per side, turning occasionally, until golden brown and slightly crispy; remove from the skillet and set aside to cool.
4. 4In a food processor, combine the 1 cup peanuts, 2 cloves garlic, and 1-2 pieces red chilies; process until a coarse paste forms. Add the 2 tbsp palm sugar, 1 tbsp tamarind paste, 1 tbsp lime juice, 1 tbsp soy sauce, and 1/2 cup water, then blend until the sauce is smooth and creamy.
5. 5Once cooled, cut the cooked 2 medium potatoes into 1.27 cm cubes. Cut the peeled 2 large hard-boiled eggs into quarters or halves. Slice the 1 medium cucumber into 0.635 cm thick rounds or half-moons.
6. 6On a large serving platter or individual plates, artfully arrange the steamed 1 cup green beans, 2 cups spinach, 1 cup bean sprouts, sliced 1 medium cucumber, cubed 2 medium potatoes, cooked about 400 g firm tofu, cooked about 225 g tempeh, and quartered 2 large hard-boiled eggs. Pour the prepared peanut sauce generously over all the arranged ingredients and serve immediately.

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