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

Ingredients

• 1 block Tofu, firm, cubed
• 2 medium Potatoes, boiled and cubed
• 1 cup Green Beans, steamed
• 1 cup Bean Sprouts, blanched
• 1 medium Cucumber, sliced
• 2 large Hard-Boiled Eggs, quartered
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Water
• 2 tbsp Soy Sauce (gluten-free)
• 1 tbsp Lime Juice
• 2 cloves Garlic, minced
• 1 tsp Chili Paste (Sambal Oelek)
• 1 tbsp Palm Sugar
• 1 tbsp Vegetable Oil

Instructions

1. 1Heat the 1 tablespoon of Vegetable Oil in a 10-inch skillet over medium-high heat until the oil shimmers, reaching approximately 350°F (175°C). Carefully add the 1 block Tofu, firm, cubed, to the hot oil and fry for 5 to 7 minutes, turning the cubes occasionally, until all sides are golden brown and slightly crisp.
2. 2While the tofu is frying, prepare the sauce. In a blender, combine the 1/2 cup Sunflower Seed Butter, 1/2 cup Water, 2 tablespoons Soy Sauce (gluten-free), 1 tablespoon Lime Juice, 2 cloves Garlic, minced, 1 teaspoon Chili Paste (Sambal Oelek), and 1 tablespoon Palm Sugar.
3. 3Blend the sauce ingredients on high speed until the mixture is completely smooth and well combined. If the sauce appears too thick to pour, add a teaspoon of water at a time, blending after each addition, until it reaches a smooth, pourable consistency.
4. 4Arrange the salad ingredients on a large serving platter. Evenly distribute the 2 medium Potatoes, boiled and cubed, the 1 cup Green Beans, steamed, the 1 cup Bean Sprouts, blanched, and the 1 medium Cucumber, sliced, across the platter.
5. 5Carefully add the fried 1 block Tofu cubes and the 2 large Hard-Boiled Eggs, quartered, to the platter, placing them among the arranged vegetables.
6. 6Generously drizzle the prepared sunflower seed butter sauce over all the arranged salad ingredients on the platter.
7. 7Serve the Gado-Gado immediately.

Substitutions

Related Guides