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

Instructions

1. 1Place the 2 Potatoes and 1 cup Green Beans into a large heavy-bottomed pot. Add enough water to cover them and bring to a rolling boil over high heat. Reduce heat to medium and cook for 15-20 minutes, or until fork-tender. While the potatoes and green beans cook, prepare the spinach and bean sprouts by blanching them: place the 1 cup Spinach and 1 cup Bean Sprouts in a colander and pour boiling water over them for 30 seconds, then immediately rinse with cold water to stop the cooking.
2. 2Cut the 1 Cucumber into 0.635 cm thick slices. Place the 2 Eggs in a separate small pot, cover with cold water, and bring to a rolling boil over high heat. Once boiling, reduce heat to medium and cook for 10 minutes. Drain the eggs, let them cool slightly, then peel and quarter them.
3. 3Cut the 1 block Firm Tofu and 1 block Tempeh into 2.54 cm cubes. Heat a 30.48 cm skillet over medium-high heat. Add the tofu and tempeh cubes to the hot skillet and fry for 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.
4. 4Prepare the sauce: Add the 1/2 cup Sunflower Seed Butter, 2 tbsp Soy Sauce, 2 tbsp Lime Juice, 1 tbsp Brown Sugar, 2 cloves Garlic (peeled), 1 Red Chili (stem removed, seeds optional for less heat), and 1/4 cup Water to a blender or food processor. Blend on high speed for 1-2 minutes until the sauce is completely smooth and creamy.
5. 5Arrange the cooked 2 Potatoes (sliced or cubed), 1 cup Green Beans, blanched 1 cup Spinach, blanched 1 cup Bean Sprouts, sliced 1 Cucumber, fried tofu cubes, fried tempeh cubes, and quartered 2 Eggs on a large serving platter. Drizzle the prepared sauce generously over the arranged ingredients and serve immediately.

Substitutions