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

Ingredients

• 1 block Firm Tofu
• 1 block Tempeh
• 1 cup Green Beans
• 2 cup Spinach
• 1 cup Bean Sprouts
• 1 Cucumber
• 2 Hard-Boiled Eggs
• 2 Potatoes
• 1 cup Sunflower Seeds
• 2 cloves Garlic
• 1 Red Chili
• 2 tbsp Palm Sugar
• 1 tbsp Tamarind Paste
• 2 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 0.5 cup Water
• 0.5 tsp Salt
• 2 tbsp Vegetable Oil

Instructions

1. 1Peel and cut the 2 potatoes into 1-inch cubes. Place the cubed potatoes in a medium pot and cover with water. 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 and set aside.
2. 2While the potatoes are boiling, prepare the other vegetables. Trim the ends off the 1 cup of green beans. In a large pot of boiling water, blanch the 1 cup of green beans for 2-3 minutes until bright green and tender-crisp. Immediately remove the green beans with a slotted spoon and plunge them into ice water to stop the cooking. Drain and set aside. In the same pot, add the 2 cups of spinach and blanch for 30 seconds until wilted. Remove with a slotted spoon, drain, and set aside. Place the 1 cup of bean sprouts in a colander and pour boiling water over them to steam for 1 minute. Drain and set aside.
3. 3Cut the 1 block of firm tofu into 1-inch cubes. Cut the 1 block of tempeh into 1-inch cubes. Heat the 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the tofu and tempeh cubes and fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the skillet and drain on paper towels.
4. 4To make the sauce, place the 1 cup of sunflower seeds in a dry skillet over medium heat (350°F / 175°C). Toast for 5-7 minutes, stirring frequently, until fragrant and lightly golden brown. Let the seeds cool slightly. In a blender, combine the toasted sunflower seeds, 2 cloves of garlic, 1 red chili (seeds removed if you prefer less heat), 2 tablespoons of palm sugar, 1 tablespoon of tamarind paste, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 0.5 cup of water, and 0.5 teaspoon of salt. Blend until completely smooth, adding a little more water if needed to reach a pourable consistency.
5. 5Slice the 1 cucumber into thin rounds. Slice the 2 hard-boiled eggs into quarters.
6. 6Arrange the cooked potatoes, blanched green beans, wilted spinach, steamed bean sprouts, fried tofu, and fried tempeh on a large platter or individual bowls. Garnish with the sliced cucumber and sliced hard-boiled eggs. Pour the prepared sunflower seed sauce generously over the salad and serve immediately.

Substitutions

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