Gluten-Free Gado-Gado with Tempeh

Ingredients

• 1 block Tempeh
• 1 cup Green Beans
• 2 cups Spinach
• 1 cup Bean Sprouts
• 1/2 Cucumber
• 2 Hard-boiled Eggs
• 2 medium Potatoes
• 1 cup Peanut Sauce
• 4 Lime Wedges
• 2 tbsp Vegetable Oil

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

Instructions

1. 1Cut the 1 block of tempeh into 2.54 cm cubes. Heat 1 tbsp of vegetable oil in a 25.4 cm skillet over medium-high heat (about 190.6°C/190°C). Add the tempeh cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the tempeh from the skillet and set aside on a plate.
2. 2Place the 2 medium potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat (204.4°C/200°C) and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly, then cut them into 2.54 cm cubes.
3. 3Bring a medium pot of water to a boil over high heat (204.4°C/200°C). Add the 1 cup of green beans and blanch for 1-2 minutes until bright green and slightly tender. Remove the green beans with a slotted spoon and immediately plunge them into ice water to stop the cooking. Drain well. Repeat this process with the 2 cups of spinach, blanching for only 30 seconds, then immediately plunge into ice water and drain well.
4. 4Arrange the blanched 1 cup of green beans, blanched 2 cups of spinach, 1 cup of bean sprouts, 1/2 cucumber (sliced), cubed potatoes, and the cooked tempeh cubes on a large serving platter.
5. 5Add the 2 hard-boiled eggs (halved or quartered) to the serving platter with the other ingredients.
6. 6Drizzle the 1 cup of peanut sauce generously over the arranged salad ingredients.
7. 7Serve immediately with the 4 lime wedges on the side.

Substitutions

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