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

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 1-inch cubes. Heat a 10-inch 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 1-inch 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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