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

Ingredients

• 1 cup Long Beans
• 1 cup Spinach
• 1 cup Bean Sprouts
• 4 large Hard-Boiled Eggs
• 2 medium Potatoes
• 1 medium Cucumber
• 1 block Firm Tofu
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Coconut Milk
• 2 tablespoons Lime Juice
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 small Red Chili Pepper
• 2 teaspoons Palm Sugar
• 1/2 teaspoon Salt
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Cut the 1 block of Firm Tofu into 2.54 cm cubes. Place the tofu cubes on a baking sheet and bake for 15-20 minutes, or until golden brown on all sides. Alternatively, heat 1 tablespoon of neutral oil (not listed, use water if preferred) in a 25.4 cm non-stick skillet over medium-high heat and pan-fry the tofu cubes until golden brown on all sides.
2. 2Fill a large pot with water and bring it to a rolling boil over high heat. Add the 1 cup of Long Beans and boil for 5-7 minutes, or until they are tender but still have a slight crisp. Remove the long beans with a slotted spoon and set aside. Add the 2 medium Potatoes to the same boiling water and cook for 15-20 minutes, or until fork-tender. Drain the potatoes and cut them into 2.54 cm cubes.
3. 3Bring a small pot of water to a boil over high heat. Add the 1 cup of Spinach and blanch for 30 seconds until wilted. Immediately transfer the spinach to an ice bath to stop the cooking. Repeat this process with the 1 cup of Bean Sprouts, blanching them for only 15-20 seconds, then transfer them to the ice bath.
4. 4Prepare the sauce: In a blender or food processor, combine the 1/2 cup Sunflower Seed Butter, 1/2 cup Coconut Milk, 2 tablespoons Lime Juice, 2 cloves Garlic (peeled), 1 teaspoon Ginger (peeled and roughly chopped), 1/2 small Red Chili Pepper (seeds removed if you prefer less heat, roughly chopped), 2 teaspoons Palm Sugar, 1/2 teaspoon Salt, and 2 tablespoons Water. Blend on high speed until the sauce is completely smooth and creamy.
5. 5Slice the 1 medium Cucumber into 0.635 cm thick rounds.
6. 6Peel the 4 large Hard-Boiled Eggs and cut them in half lengthwise.
7. 7Arrange the cooked 1 cup Long Beans, 1 cup Spinach, 1 cup Bean Sprouts, 2 medium Potatoes (cubed), 1 medium Cucumber (sliced), 1 block Firm Tofu (cubed), and 4 large Hard-Boiled Eggs (halved) on a large serving platter.
8. 8Pour the prepared sauce evenly over the arranged salad ingredients.

Substitutions

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