Gado-Gado (Indonesian Salad with Peanut Sauce)

Instructions

1. 1Cut the 1 block Firm Tofu and about 225 g Tempeh into 2.54 cm cubes. Heat 1/4 cup of neutral oil (not listed, use what you have) in a 25.4 cm skillet over medium-high heat until shimmering. Add the tofu and tempeh cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crisp on all sides. Remove from the skillet and drain on paper towels.
2. 2Bring a small pot of water to a boil. Add the 1 cup Green Beans and blanch for 3 minutes until tender-crisp. Add the 2 cups Spinach and blanch for 30 seconds until wilted. Immediately drain the green beans and spinach and rinse under cold water to stop the cooking. Drain well.
3. 3Slice the 1 medium Cucumber into thin rounds. Slice the 2 medium Boiled Potatoes into 1.27 cm thick rounds.
4. 4To make the peanut sauce, combine the 1/2 cup Peanut Butter, 2 tablespoons Lime Juice, 2 cloves Garlic (minced), 1 small Red Chili (finely chopped, seeds removed if preferred), 1 tablespoon Coconut Sugar, 1 tablespoon Coconut Aminos, and 1/4 cup Water in a medium bowl. Whisk vigorously until the sauce is smooth and creamy. If the sauce is too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired consistency.
5. 5Arrange the blanched 1 cup Green Beans, wilted 2 cups Spinach, sliced 1 medium Cucumber, sliced 2 medium Boiled Potatoes, and 1 cup Sprouts on a serving platter or in individual bowls. Top with the golden brown tofu and tempeh cubes.
6. 6Pour the prepared peanut sauce generously over the arranged salad ingredients. Serve immediately. If using, arrange the 4 Rice cakes alongside the salad.