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

Instructions

1. 1Press the 1 block of Firm Tofu to remove excess water, then cut it into 1.27 cm cubes. Cut the 1 block of Tempeh into 1.27 cm cubes. Heat a 25.4-30.48 cm skillet over medium-high heat (176.7-190.6°C / 175-190°C). Fry the 1.27 cm tofu cubes for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy; remove and set aside. In the same skillet, fry the 1.27 cm tempeh cubes for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy; remove and set aside.
2. 2Bring a large pot (e.g., 4-quart) of water to a rolling boil (100°C / 100°C). Add the 1 cup of Green Beans and blanch for 2-3 minutes until bright green and tender-crisp; remove with a slotted spoon, transfer to ice water to stop cooking, then drain well. Add the 1 cup of Spinach to the boiling water and blanch for 1-2 minutes until wilted and bright green; remove with a slotted spoon, transfer to ice water, then drain well and gently squeeze out excess water.
3. 3Peel and mince the 1 clove of Garlic. In a blender, combine the 1/2 cup of Sunflower Seed Butter, 1/4 cup of Coconut Milk, 2 tbsp of Soy Sauce, 1 tbsp of Lime Juice, 1 tbsp of Palm Sugar, the minced 1 clove of Garlic, 1/4 tsp of Chili Flakes, and 2 tbsp of Water. Blend on high speed for 1-2 minutes until the sauce is completely smooth and creamy; if too thick, add an additional 1-2 tablespoons of water, one at a time, until a pourable consistency is reached.
4. 4Wash and thinly slice the 1 Cucumber. On a large serving platter or individual plates, arrange the blanched 1 cup of Green Beans, blanched 1 cup of Spinach, 1 cup of Bean Sprouts, sliced 1 Cucumber, fried tofu cubes, and fried tempeh cubes.
5. 5Carefully slice the 2 Hard-Boiled Eggs into quarters or halves and arrange them on top of the assembled salad. Generously pour the prepared sunflower seed sauce over the entire salad and serve immediately.

Substitutions

Related Guides