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

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the 2 Potatoes and cook for 15-20 minutes, or until they are tender when pierced with a fork. Add the 1 cup Green beans and 2 cups Cabbage to the boiling water and cook for 5-7 minutes, until they are tender-crisp. Add the 2 cups Spinach to the pot during the last 2 minutes of cooking, just until it wilts. Drain all the vegetables well and set them aside.
2. 2While the vegetables are cooking, prepare the tofu and tempeh. Cut the 1 block Firm tofu into 2.54 cm cubes. Cut the 1/2 block Tempeh into 2.54 cm cubes. Heat a large skillet over medium-high heat. Add the tofu and tempeh cubes to the hot skillet and cook for 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.
3. 3Prepare the cucumber. Wash the 1 Cucumber and cut it into 0.635 cm thick slices.
4. 4Make the sauce. In a blender, combine the 1/2 cup Sunflower seed butter, 2 tbsp Soy sauce, 2 tbsp Lime juice, 1 tbsp Brown sugar, 2 cloves Garlic (peeled), and 1/2 tsp Chili flakes. Add the 1/2 cup Water to the blender. Blend all the ingredients on high speed until the sauce is completely smooth and well combined. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
5. 5Assemble the salad. On a large serving platter or individual plates, arrange the steamed 2 Potatoes (cut into bite-sized pieces if desired), 1 cup Green beans, 2 cups Cabbage, 2 cups Spinach, and the sliced 1 Cucumber. Add the golden brown tofu and tempeh cubes on top of the vegetables.
6. 6Pour the blended sunflower seed butter sauce evenly over the arranged vegetables, tofu, and tempeh. Serve immediately.

Substitutions