Nut-Free Indonesian Gado Gado with Seed Sauce

Ingredients

• 2 cups green beans, trimmed and cut into 2-inch pieces
• 1 cup cabbage, shredded
• 2 medium potatoes, peeled and cubed
• 1 cup carrots, sliced
• 1 cup tofu, cubed
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon water
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated

Instructions

1. 1. Begin by boiling the cubed potatoes in salted water for about 10 minutes, or until tender. Drain and set aside.
2. 2. In another pot, blanch the green beans and carrots in boiling water for 3-4 minutes, then transfer them to an ice bath to retain their color and crunch.
3. 3. In a frying pan, sauté the cubed tofu over medium heat until golden brown on all sides, about 5-7 minutes.
4. 4. In a food processor, combine sunflower seeds, sesame seeds, soy sauce, lime juice, water, garlic, and ginger. Blend until smooth to create the seed sauce.
5. 5. To assemble, arrange the boiled potatoes, green beans, carrots, and shredded cabbage on a large platter. Top with sautéed tofu and drizzle the seed sauce over the salad before serving.

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