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

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

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 2.54 cm cubes.
2. 2Heat 1 tablespoon of neutral oil (not listed, assume user has it) in a 25.4 cm skillet over medium-high heat (204.4°C/200°C). Add the 2.54 cm 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 1.27 cm 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 25.4 cm skillet used for the tofu over medium-high heat (204.4°C/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 2.54 cm of water to a boil over high heat (100°C/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 2.54 cm 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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