VEGAN BALINESE GADO GADO

  INGREDIENTS:

Sauce:
2/3 cup chunky natural peanut butter
3 tbsp kecap manis
1 tsp tamarind puree
1 tbsp fysh sauce
1 tbsp brown/palm sugar
150ml organic coconut milk
3 cloves garlic, finely minced
1 shallot, finely minced
juice of 1 lime
dash salt

Protein:
500g firm tofu, boiled, cut into triangles
125g tempeh, cut into triangles

Salad:
quarter purple cabbage, finely chopped
quarter napa cabbage, finely chopped
1 lebanese cucumber, cut into spears
1 small potato, diced into small cubes, boiled for 15 mins
1 roma tomato, eighthed
1 bag spinach, blanched for 30 seconds
handful of green beans, topped and tailed, blanched for 5 minutes
handful of bean sprouts, washed

Garnishes:
1 wunderegg, quartered
lime wedge
crushed peanuts
fried shallots

INSTRUCTIONS:

1. Mix all sauce ingredients together well
   
2. Fry off tofu/tempeh in cornflour/salt/pepper until crispy
3. Prep all vegetables
4. Assemble on plates and serve