Gado-Gado with Peanut-Free Sauce

Instructions

1. 1Place the about 400 g Firm Tofu on a clean kitchen towel and press down firmly for 1 minute to remove excess water. Cut the pressed tofu into 2.54 cm cubes. Heat 1 tablespoon of Vegetable Oil in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Add the 2.54 cm tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set aside on a plate.
2. 2Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 225 g Long Beans to the boiling water and cook for 2 minutes until they are bright green and slightly tender. Using a slotted spoon, remove the long beans and immediately place them in a bowl of ice water to stop the cooking. Once cooled, drain the long beans and set aside. Repeat this process with the about 170 g Spinach, blanching it for 1 minute, then draining and setting aside.
3. 3Peel the 4 Hard-Boiled Eggs and cut them in half. Set aside.
4. 4Prepare the sauce: Combine the 1/2 cup SunButter, 2 tablespoons Lime Juice, 1 tablespoon Soy Sauce, 2 cloves Garlic (minced), 1 teaspoon Brown Sugar, and 1/4 cup Water in a blender or food processor. Blend on high speed for 30-60 seconds until the sauce is completely smooth and creamy. If the sauce is too thick, add 1 more tablespoon of water and blend again.
5. 5Wash the about 113 g Bean Sprouts under cold running water and drain well. Wash the 1 Cucumber and slice it into thin rounds. Arrange the blanched about 225 g Long Beans, blanched about 170 g Spinach, about 113 g Bean Sprouts, sliced 1 Cucumber, and the halved 4 Hard-Boiled Eggs on a large serving platter. Place the fried about 400 g Tofu cubes on top of the arranged vegetables and eggs.
6. 6Drizzle the prepared SunButter sauce generously over the entire salad. Serve immediately.

Substitutions

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