5 oz green beans, cut into 2-in lengths8 oz tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubesCook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch cubes.
Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach , bean sprouts and green beans .Indonesian Peanut Sauce , with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!Buy the full book on
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