Gluten-Free Gado-Gado with Peanut-Free Sauce

Ingredients

• 2 medium Potatoes (boiled, peeled, and cubed)
• 1 cup Green Beans (blanched)
• 2 cups Spinach (blanched)
• 1 cup Bean Sprouts (blanched)
• 4 large Hard-Boiled Eggs (quartered)
• 1 medium Cucumber (sliced)
• 1 block Firm Tofu (fried and cubed)
• 1/2 cup Sunflower Seed Butter
• 3 tbsp Tamari (gluten-free)
• 2 tbsp Lime Juice
• 2 tbsp Palm Sugar (or brown sugar)
• 1 clove Garlic (minced)
• 1/2 small Red Chili (minced, adjust to taste)
• 1/4 cup Water
• as needed serving Krupuk (Tapioca Crackers, gluten-free)

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

Instructions

1. 1Measure the 1/2 cup Sunflower Seed Butter, 3 tbsp Tamari, 2 tbsp Lime Juice, 2 tbsp Palm Sugar, 1 clove minced Garlic, 1/2 small minced Red Chili, and 1/4 cup Water into a blender or food processor.
2. 2Blend the sauce ingredients until smooth. If the sauce appears too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
3. 3Arrange the 2 medium Potatoes (boiled, peeled, and cubed), 1 cup Green Beans (blanched), 2 cups Spinach (blanched), 1 cup Bean Sprouts (blanched), 4 large Hard-Boiled Eggs (quartered), 1 medium sliced Cucumber, and 1 block Firm Tofu (fried and cubed) on a large serving platter.
4. 4Drizzle the prepared sunflower seed butter sauce evenly over the arranged ingredients on the platter.
5. 5Serve the Gado-Gado immediately with as needed serving Krupuk (Tapioca Crackers, gluten-free).

Substitutions

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