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

Ingredients

• 2 medium Potatoes
• 1 cup Green beans
• 2 cups Spinach
• 1 cup Bean sprouts
• 1 block Firm tofu
• 1 block Tempeh
• 1/2 cup Sunflower seed butter
• 2 tbsp Soy sauce
• 2 tbsp Lime juice
• 2 cloves Garlic
• 1 tsp Chili paste

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium potatoes, then place them in a large heavy-bottomed pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, let them cool slightly, then cut them into bite-sized pieces.
2. 2Bring a medium pot of water to a rolling boil over high heat. Add the 1 cup of green beans and cook for 2-3 minutes until they are bright green and tender-crisp. Use a slotted spoon to remove the green beans and place them in a bowl of ice water to stop the cooking. Once cooled, drain them well. Repeat this process for the 2 cups of spinach, blanching for 1-2 minutes until wilted, then immediately transfer to the ice water bath. Drain the spinach well. Finally, blanch the 1 cup of bean sprouts for 1 minute, then drain them well.
3. 3While the vegetables are cooling, prepare the tofu. Place the 1 block of firm tofu between paper towels or clean kitchen towels and press down firmly to remove as much excess water as possible. Cut the pressed tofu into 2.54 cm cubes. Heat a 25.4 cm non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 5-7 minutes per side, until golden brown and slightly crispy on all sides.
4. 4Cut the 1 block of tempeh into 2.54 cm cubes. Add the tempeh cubes to the same skillet used for the tofu (no need to clean it). Cook over medium-high heat for 5-7 minutes per side, until golden brown and slightly crispy on all sides.
5. 5While the tofu and tempeh are cooking, prepare the sauce. In a blender or food processor, combine the 1/2 cup sunflower seed butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 cloves garlic (peeled), and 1 teaspoon chili paste. Blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, blending after each addition, until it reaches your desired pouring consistency.
6. 6To assemble the Gado-Gado, arrange the cooled potato pieces, blanched green beans, blanched spinach, blanched bean sprouts, golden brown tofu cubes, and golden brown tempeh cubes on a large serving platter or individual plates.
7. 7Pour the prepared sunflower seed butter sauce generously over the arranged salad components. Serve immediately.

Substitutions

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