Gado-Gado Salad (Peanut Sauce Salad)

Instructions

1. 1Fill a large pot (e.g., 6-quart / 5700 ml) with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the 1 cup of long beans, cut into 5.08 cm pieces, and cook for 3-5 minutes until they are tender-crisp and bright green. Carefully drain the long beans and set them aside.
2. 2Using the same pot of boiling water, add the 2 cups of spinach and blanch for 1 minute until wilted. Remove the spinach with a slotted spoon, drain well, and gently squeeze out any excess water. Then, add the 1 cup of bean sprouts to the same water and blanch for 1 minute until slightly softened; remove with a slotted spoon and drain well.
3. 3Preheat your oven to about 205°C (200°C). Arrange the 1 block of firm tofu, already cubed, in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until the tofu cubes are golden brown and slightly firm to the touch.
4. 4On a large serving platter, artfully arrange the drained 1 cup of long beans, the drained 2 cups of spinach, the drained 1 cup of bean sprouts, the 1 sliced cucumber, the 2 boiled and cubed potatoes, and the baked 1 block of firm tofu.
5. 5Top the arranged vegetables and tofu with the 2 hard-boiled eggs, quartered.
6. 6In a small mixing bowl, whisk together the 1 cup of peanut sauce, the 2 tablespoons of tamari (Gluten-Free Soy Sauce), and the 1 tablespoon of lime juice until well combined and smooth.
7. 7Drizzle the prepared peanut sauce generously over the entire salad just before serving. Serve immediately.

Substitutions

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