Vegan Gado-Gado with Sunflower Seed Sauce

Ingredients

• 1 block Firm Tofu
• 1 cup Green Beans
• 1 cup Spinach
• 1 cup Bean Sprouts
• 1 cup Cabbage
• 1 medium Cucumber
• 2 medium Potatoes
• 1/2 cup Sunflower Seeds
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Lime Juice
• 2 tablespoons Soy Sauce (Tamari for gluten-free)
• 1 tablespoon Maple Syrup
• 1/2 teaspoon Chili Flakes

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

Instructions

1. 1Peel the 2 medium potatoes and cut them into 2.54 cm (2.5 cm) cubes. Cut the 1 block of firm tofu into 1.27 cm (1.25 cm) cubes.
2. 2Place the cut 2 medium potatoes into a steamer basket over a large pot with 2.54-5.08 cm (2.5-5 cm) of water, ensuring the water does not touch the basket. Bring the water to a boil over high heat (100°C / 100°C), then reduce to medium-high and steam for 8-10 minutes, until the potatoes are fork-tender. Add the 1 cup of green beans to the steamer basket and continue to steam for another 3-5 minutes, until the green beans are tender-crisp and bright green. Add the 1 cup of spinach for the last 1-2 minutes, until it is wilted; carefully remove all steamed vegetables from the pot and set aside to cool slightly.
3. 3While the potatoes are steaming, bring a separate large pot of water to a rolling boil over high heat (100°C / 100°C). Add the 1 cup of bean sprouts and 1 cup of cabbage to the boiling water and blanch for 1 minute, until they are slightly softened and vibrant. Immediately drain the blanched vegetables and rinse them under cold water to stop the cooking, then drain very well.
4. 4Cut the 1 medium cucumber into 0.635 cm (0.6 cm) half-moon slices.
5. 5In a blender, combine the 1/2 cup of sunflower seeds, 2 cloves of garlic (peeled), 2.54 cm of ginger (peeled), 2 tablespoons of lime juice, 2 tablespoons of Soy Sauce (Tamari for gluten-free), 1 tablespoon of maple syrup, and 1/2 teaspoon of chili flakes. Blend until completely smooth, adding 1/4 cup of water initially, then adding more water one tablespoon at a time until the sauce reaches a thick, pourable consistency.
6. 6Arrange the cooled steamed 2 medium potatoes, 1 cup of green beans, 1 cup of spinach, blanched 1 cup of bean sprouts, 1 cup of cabbage, cut 1 medium cucumber, and cut 1 block of firm tofu on a large serving platter or individual plates. Generously drizzle the prepared sunflower seed sauce over all the ingredients and serve immediately.

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