Vegan Gado-Gado with Tempeh

Ingredients

• 1 block Tempeh
• 1 cup Green beans
• 1 cup Bean sprouts
• 1 cup Cabbage
• 1 cup Cucumber
• 2 medium Potatoes
• 1 block Firm Tofu
• 1/2 cup Peanut butter
• 1/4 cup Coconut milk
• 2 tablespoons Lime juice
• 2 cloves Garlic
• 1 small Chili
• 1 tablespoon Brown sugar
• 1 tablespoon Soy sauce
• 1/4 cup Water
• 1/2 teaspoon Salt

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 block tempeh into 1/2-inch cubes. Cut the 1 block firm tofu into 1/2-inch cubes.
2. 2Spread the 1 block tempeh cubes and the 1 block firm tofu cubes in a single layer on a baking sheet. Bake for 15-20 minutes, or until golden brown and slightly crispy, flipping halfway through.
3. 3While the tempeh and tofu are baking, prepare the vegetables. Trim the ends off the 1 cup green beans. Peel and cut the 2 medium potatoes into 1-inch cubes. Wash the 1 cup bean sprouts and the 1 cup cabbage.
4. 4Place the 1 cup green beans, 1 cup cabbage, and 2 medium potato cubes into a large pot with a steamer basket. Steam for 8-10 minutes, or until tender-crisp. Add the 1 cup bean sprouts to the steamer for the last 2 minutes of cooking. Remove all steamed vegetables from the heat.
5. 5While the vegetables steam, make the peanut sauce. Mince the 2 cloves garlic and finely chop the 1 small chili (remove seeds if you prefer less heat). In a blender, combine the 1/2 cup peanut butter, 1/4 cup coconut milk, 2 tablespoons lime juice, the minced garlic, the chopped chili, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1/4 cup water, and 1/2 teaspoon salt. Blend until completely smooth and creamy.
6. 6Wash and thinly slice the 1 cup cucumber. Arrange the steamed 1 cup green beans, 1 cup cabbage, 1 cup bean sprouts, and the cooked 2 medium potato cubes on a serving platter. Top with the baked 1 block tempeh cubes and 1 block firm tofu cubes.
7. 7Drizzle the peanut sauce generously over the arranged vegetables and tempeh/tofu. Garnish with the sliced 1 cup cucumber and serve immediately.

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