Vegan Gado-Gado with Peanut-Free Sauce

Ingredients

• 1 block Firm Tofu
• 2 medium Potatoes
• 1 cup Green Beans
• 1 cup Spinach
• 1 cup Bean Sprouts
• 1/2 large Cucumber
• 1/2 cup Cashews
• 2 tablespoons Tamarind Paste
• 1 tablespoon Soy Sauce
• 1 tablespoon Brown Sugar
• 2 cloves Garlic
• 1/2 teaspoon Chili Flakes
• 1 tablespoon Lime Juice

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 block of Firm Tofu into 1-inch cubes and place them on a baking sheet. Bake for 15-20 minutes, or until golden brown and crispy on all sides, turning halfway through.
2. 2Fill a medium pot with water and bring it to a boil over high heat. Add the 2 medium Potatoes, cut into 1-inch chunks, and cook for 10-15 minutes, or until fork-tender. Add the 1 cup of Green Beans during the last 5 minutes of cooking the potatoes. Once tender, drain both the potatoes and green beans.
3. 3Bring a small pot of water to a boil over high heat. Add the 1 cup of Spinach and cook for 30 seconds, just until wilted. Immediately remove the spinach and rinse under cold water to stop the cooking. In the same small pot, add the 1 cup of Bean Sprouts and cook for 1 minute, just until slightly tender. Drain the bean sprouts.
4. 4Slice the 1/2 large Cucumber into thin rounds.
5. 5In a blender, combine the 1/2 cup Cashews, 2 tablespoons Tamarind Paste, 1 tablespoon Soy Sauce, 1 tablespoon Brown Sugar, 2 cloves Garlic (peeled), 1/2 teaspoon Chili Flakes, and 1 tablespoon Lime Juice. Add 1/2 cup of water to start, and blend until the sauce is completely smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches a pourable consistency.
6. 6Arrange the cooked 2 medium Potatoes, 1 cup Green Beans, blanched 1 cup Spinach, blanched 1 cup Bean Sprouts, sliced 1/2 large Cucumber, and baked 1 block Firm Tofu on a serving platter or individual plates.
7. 7Drizzle the prepared cashew-tamarind sauce generously over the arranged vegetables and tofu.

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