Dairy-Free Indonesian Gado-Gado Salad (Dutch Influence)

Ingredients

• 1 block Tempeh, cubed
• 0.5 lb Green beans, trimmed
• 2 cups Cabbage, shredded
• 2 medium Potatoes, boiled and cubed
• 1 medium Cucumber, sliced
• 1 cup Bean sprouts
• 4 large Hard-boiled eggs
• 0.5 cup Sunflower seed butter
• 0.25 cup Soy sauce
• 2 tablespoons Lime juice
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.25 cup Water

Instructions

1. 1Place the 1 block of tempeh, cubed, into a medium saucepan. Add enough water to cover the tempeh and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Drain the tempeh and pat it dry with paper towels.
2. 2Heat 1 tablespoon of neutral oil (not listed, assume it's available) in a large skillet over medium-high heat (400°F / 200°C). Add the 1 block of tempeh and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tempeh from the skillet and set aside.
3. 3Bring a large pot of water to a boil over high heat. Add the 0.5 lb of green beans and cook for 3-5 minutes, until they are tender-crisp. Drain the green beans and rinse them under cold water to stop the cooking. Set aside.
4. 4In a blender or food processor, combine the 0.5 cup of sunflower seed butter, 0.25 cup of soy sauce, 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 0.25 cup of water. Blend until the sauce is completely smooth.
5. 5Arrange the 2 cups of shredded cabbage on a large serving platter. Add the cooked 0.5 lb of green beans, the 2 medium potatoes, boiled and cubed, the 1 medium cucumber, sliced, and the 1 cup of bean sprouts over the cabbage.
6. 6Top the salad with the 1 block of cooked tempeh and the 4 large hard-boiled eggs, halved or quartered.
7. 7Drizzle the prepared sunflower seed butter sauce generously over the entire platter. Serve immediately.

Substitutions

Related Guides