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

Ingredients

• 4 Lontong (Rice Cakes)
• 1 block Firm Tofu
• 1 block Tempeh
• 1 cup Long Beans
• 1 cup Spinach
• 1 cup Bean Sprouts
• 1 Cucumber
• 2 Hard-Boiled Eggs
• 1/2 cup Sunflower Seeds
• 2 cloves Garlic
• 2 Red Chilies
• 2 tbsp Palm Sugar
• 1 tbsp Tamarind Paste
• 1 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1/4 cup Water

Instructions

1. 1Cut the 1 block Firm Tofu and 1 block Tempeh into 1-inch cubes. Heat a 10-inch skillet over medium-high heat (350°F / 175°C). Add the cubed 1 block Firm Tofu and 1 block Tempeh to the hot skillet. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp. Remove the tofu and tempeh from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain.
2. 2Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 1 cup Long Beans and 1 cup Spinach to the boiling water. Blanch for 2-3 minutes until the long beans are tender-crisp and the spinach is wilted. Using tongs, remove the 1 cup Long Beans and 1 cup Spinach from the pot and immediately plunge them into a bowl of ice water to stop the cooking. Once cooled, drain them well and set aside.
3. 3Using the same pot of boiling water, add the 1 cup Bean Sprouts. Blanch for 1 minute until they are slightly tender but still crisp. Drain the 1 cup Bean Sprouts immediately and set them aside.
4. 4Slice the 1 Cucumber into 1/4-inch thick rounds. Slice the 2 Hard-Boiled Eggs into quarters.
5. 5Combine the 1/2 cup Sunflower Seeds, 2 cloves Garlic, 2 Red Chilies (stems removed), 2 tbsp Palm Sugar, 1 tbsp Tamarind Paste, 1 tbsp Soy Sauce, 1 tbsp Lime Juice, and 1/4 cup Water in a blender. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
6. 6Arrange the 4 Lontong (Rice Cakes), cooked 1 block Firm Tofu, cooked 1 block Tempeh, blanched 1 cup Long Beans, blanched 1 cup Spinach, blanched 1 cup Bean Sprouts, sliced 1 Cucumber, and sliced 2 Hard-Boiled Eggs in a large serving bowl or on individual plates. Pour the smooth sunflower seed sauce generously over the arranged ingredients. Gently toss everything together to coat evenly. Serve immediately.

Substitutions

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