Gado-Gado Salad for Breakfast (Nut-Free)

Ingredients

• 14 oz Firm Tofu
• 2 medium Potatoes
• 1 cup Long Beans
• 1 cup Spinach
• 1 cup Bean Sprouts
• 4 large Hard-Boiled Eggs
• 4 servings Emping (Melinjo Crackers)
• 0.5 cup Sunflower Seed Butter
• 0.5 cup Coconut Milk
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 tablespoon Lime Juice
• 2 cloves Garlic
• 1 small Chili Pepper
• 0.5 teaspoon Salt

Instructions

1. 1Prepare the vegetables: Place the 2 medium Potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Add the 1 cup of Long Beans and 1 cup of Spinach to the pot during the last 5 minutes of cooking. Drain the vegetables. Place the 1 cup of Bean Sprouts in a colander and pour boiling water over them to blanch, then drain immediately.
2. 2Prepare the tofu: Cut the 14 oz Firm Tofu into 1-inch cubes. Heat a 10-inch non-stick skillet over medium-high heat. Add the tofu cubes to the hot skillet in a single layer. Cook for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
3. 3Make the sauce: Peel and mince the 2 cloves Garlic. Finely chop the 1 small Chili Pepper, removing seeds if you prefer less heat. In a blender or food processor, combine the 0.5 cup Sunflower Seed Butter, 0.5 cup Coconut Milk, 2 tablespoons Sweet Soy Sauce, 1 tablespoon Lime Juice, the minced garlic, the chopped chili pepper, and 0.5 teaspoon Salt. Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and creamy.
4. 4Prepare the eggs: Slice the 4 large Hard-Boiled Eggs into quarters.
5. 5Assemble the salad: Divide the cooked potatoes, long beans, spinach, and blanched bean sprouts among four plates. Top with the fried tofu cubes and the sliced hard-boiled eggs.
6. 6Serve: Drizzle the prepared sauce generously over each salad. Serve immediately with the 4 servings of Emping (Melinjo Crackers) on the side.

Substitutions

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