Vegan Gado-Gado with Peanut-Free Sauce

Ingredients

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

Instructions

1. 1Preheat your oven to 400°F (200°C). Press the 1 block of firm tofu to remove as much water as possible. Cut the pressed tofu into 1-inch cubes. Spread the tofu cubes in a single layer on a baking sheet and bake for 20-25 minutes, or until golden brown and slightly crispy on all sides, flipping halfway through.
2. 2While the tofu bakes, prepare the vegetables. Bring a medium pot of water to a boil. Add the 1 cup of green beans and cook for 3-5 minutes, until they are tender but still have a slight crispness. Remove the green beans with a slotted spoon and set aside. In the same pot of boiling water, add the 1 cup of bean sprouts and cook for exactly 1 minute. Immediately drain the bean sprouts and rinse them under cold water to stop the cooking. Set aside.
3. 3Bring a small pot of water to a boil. Add the 1 cup of spinach and cook for 1-2 minutes, just until wilted. Drain the spinach thoroughly, pressing out any excess water. Set aside.
4. 4Slice the 1 medium cucumber into thin rounds, about 1/8-inch thick.
5. 5In a blender, combine the 1/2 cup of cashews, 2 tablespoons of tamarind paste, 1 tablespoon of coconut sugar, 1 teaspoon of chili garlic sauce, 1 tablespoon of lime juice, and 2 tablespoons of soy sauce. Add 1/4 cup of water to help with blending. Blend on high speed until the sauce is completely smooth and creamy, scraping down the sides of the blender as needed. If the sauce is too thick, add another tablespoon of water and blend again.
6. 6To assemble the Gado-Gado, arrange the steamed green beans, blanched bean sprouts, wilted spinach, sliced cucumber, and baked tofu cubes on individual serving plates or a large platter.
7. 7Drizzle the cashew sauce generously over the arranged vegetables and tofu. Serve immediately.

Related Guides