Vegan Gado-Gado with Peanut-Free Sauce

Ingredients

• 1 block Firm Tofu
• 1 cup Green Beans
• 1 cup Bean Sprouts
• 2 medium Potatoes
• 2 cups Spinach
• 1 medium Cucumber
• 1/2 block Tempeh
• 1/2 cup Cashews
• 1/2 cup Water
• 2 tbsp Tamarind Paste
• 2 tbsp Palm Sugar
• 1 tbsp Soy Sauce
• 2 cloves Garlic
• 1/2 tsp Chili
• 1 tbsp Lime Juice
• 4 Rice Cakes

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

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat.
2. 2Add the 2 cups of spinach to the boiling water for 30 seconds until wilted, then immediately remove with a slotted spoon and place in a bowl of ice water to stop the cooking. Repeat this blanching process for the 1 cup of green beans (2-3 minutes), the 1 cup of bean sprouts (1 minute), and the 2 medium potatoes (5-7 minutes, until tender-crisp). Drain all blanched vegetables well and set aside.
3. 3Cut the 1 block of firm tofu into 2.54 cm cubes. Cut the 1/2 block of tempeh into 2.54 cm cubes.
4. 4Heat a 30.48 cm skillet over medium-high heat. Add the cubed tempeh and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Remove from skillet and set aside.
5. 5Add the 1/2 cup of cashews, 1/2 cup of water, 2 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp soy sauce, 2 cloves of garlic, 1/2 tsp chili, and 1 tbsp lime juice to a blender. Blend on high speed for 1-2 minutes, or until completely smooth and creamy. If the sauce is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
6. 6Slice the 1 medium cucumber into 0.635 cm thick rounds.
7. 7Arrange the blanched vegetables (spinach, green beans, bean sprouts, potatoes), the cubed tofu, the fried tempeh, and the cucumber slices on individual serving plates or one large platter. Place the 4 rice cakes on the plates.
8. 8Drizzle a generous amount of the prepared cashew sauce over the arranged ingredients on each plate. Serve immediately.

Substitutions

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