To make the Gado Gado
To make the tofu or tempeh, preheat the oven to 180°C/350°F/gas mark 4. Line a medium baking sheet with a silicone baking mat or parchment paper. Put the tofu or tempeh in a medium bowl. Coat with tamari, seasoning blend and turmeric. Transfer the tofu or tempeh to the prepared baking sheet. Bake the tofu or tempeh for 20 minutes, or until crispy. Transfer it to a medium bowl.
Steam the vegetables in two batches. Start by steaming the sweet potatoes for 2 minutes. Add the green beans and steam for 2 minutes. Add the broccoli and steam for 4 minutes. Arrange the sweet potatoes, green beans, and broccoli on a large platter or on individual plates.
Steam the leafy greens for 2 minutes. Add the beansprouts and steam for 1 minute. Arrange the leafy greens, bean sprouts, cabbage, carrots, cucumber, bell pepper and tofu or tempeh on the platter. Serve with the optional toppings of your choice. Top with Gado Gado Sauce, or pass the sauce at the table.
To make the Gado Gado Sauce
Put the water, peanut butter, dates, lime juice, tahini, tamari, optional tamarind paste, ginger, garlic and hot chillies in a blender and process on high speed until smooth. Use immediately or chill before serving. Stored in a sealed container in the refrigerator, the sauce will keep for 5 days.
As well as being the topping for Gado Gado, this spicy peanut sauce also pairs perfectly with salads, power bowls and wraps. Tahini replaces the more traditional sesame oil used in peanut sauce, and dates replace the sugar.
Tip: Although the tamarind paste is optional, it gives this sauce a more authentic flavour. Since the sauce thickens with refrigeration, thin it with water as needed to achieve the desired consistency.