Vegan Gado-Gado with Peanut-Free Sauce

Ingredients

• 1 block Firm Tofu
• 2 medium Potatoes
• 1 cup Green Beans
• 2 cups Spinach
• 1 medium Cucumber
• 1 cup Bean Sprouts
• 1 block Tempeh
• 1/2 cup Cashews
• 2 tablespoons Lime Juice
• 2 tablespoons Soy Sauce
• 1 tablespoon Maple Syrup
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/4 teaspoon Chili Flakes

Instructions

1. 1Place the 1 block of firm tofu on a clean kitchen towel or paper towels. Gently press down on the tofu for at least 5 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
2. 2Heat 1 tablespoon of neutral oil (not listed, assume user has it) in a 10-inch skillet over medium-high heat (400°F/200°C). Add the 1-inch cubes of tofu and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crisp on all sides. Remove the tofu from the skillet and set aside.
3. 3Place the 2 medium potatoes in a steamer basket over boiling water. Steam for 10-15 minutes, or until fork-tender but still slightly firm. Add the 1 cup of green beans to the steamer basket during the last 5 minutes of the potato cooking time. Once cooked, remove both from the steamer and set aside.
4. 4Bring a small pot of water to a boil. Add the 1 block of tempeh, cut into 1/2-inch thick strips, and boil for 5 minutes. Drain the tempeh and pat it dry with paper towels. Heat 1 tablespoon of neutral oil (not listed, assume user has it) in the same 10-inch skillet used for the tofu over medium-high heat (400°F/200°C). Add the tempeh strips and cook for 4-6 minutes per side, until golden brown and slightly crispy. Remove the tempeh from the skillet and set aside.
5. 5In a medium pot, bring 1 inch of water to a boil over high heat (212°F/100°C). Add the 1 cup of bean sprouts and cook for 1-2 minutes until lightly tender. Immediately drain the bean sprouts and rinse with cold water to stop the cooking. Set aside.
6. 6In a large bowl, combine the 2 cups of spinach, 1 medium cucumber, thinly sliced, and the cooked 1 cup of bean sprouts. Add the cooked 2 medium potatoes, cut into bite-sized pieces, and the cooked 1 cup of green beans, trimmed.
7. 7In a blender, combine the 1/2 cup of cashews, 2 tablespoons of lime juice, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 2 cloves of garlic, minced, 1 teaspoon of ginger, grated, and 1/4 teaspoon of chili flakes. Add 1/4 cup of water to start, and blend until the sauce is smooth and creamy, adding a tablespoon more water at a time if needed to reach desired consistency. Pour the cashew sauce over the vegetables in the large bowl.
8. 8Add the cooked 1-inch cubes of tofu and the cooked tempeh strips to the large bowl with the vegetables and sauce. Gently toss everything together to coat evenly. Arrange the Gado-Gado on a serving platter and serve immediately.

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