VEGAN TIPAT CANTOK

INGREDIENTS:

Sauce:
1/2 cup unshelled peanuts, toasted
1/2 cup raw cashews, toasted
2 kaffir limes, juiced
3 tbsp kecap manis
1 tsp tamarind puree
dash fysh sauce
1 tbsp brown sugar
3 cloves garlic, fried
1 shallot, finely minced
galangal
1 birds eye chili

Protein:
500g firm tofu, pressed, torn into chunks
125g tempeh, torn into chunks

Salad:
1 zucchini
1 eggplant
1 bag spinach, blanched for 30 seconds
handful of green beans, topped and tailed, blanched for 5 minutes
handful of bean sprouts, washed

Garnishes:
fried shallots