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

Ingredients

• 1 block Firm Tofu
• 1 block Tempeh
• 1 cup Green Beans
• 1 cup Spinach
• 1 cup Bean Sprouts
• 1 Cucumber
• 2 Hard-Boiled Eggs
• 1/2 cup Sunflower Seed Butter
• 1/4 cup Coconut Milk
• 2 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1 tbsp Palm Sugar
• 1 clove Garlic
• 1/4 tsp Chili Flakes
• 2 tbsp Water

Instructions

1. 1Press the 1 block of Firm Tofu to remove excess water, then cut it into 1/2-inch cubes. Cut the 1 block of Tempeh into 1/2-inch cubes. Heat a 10-12 inch skillet over medium-high heat (350-375°F / 175-190°C). Fry the 1/2-inch 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 1/2-inch 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 (212°F / 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

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