(For all ingredients, please use organic versions if available)
Serves
4 Cassava crackers
4 pieces tofu
150 grams tempeh
Vegetables
200 grams water spinach
150 grams bean sprouts
150 grams green beans
2 medium-sized potatoes, steamed
1 ready-made rice cake (or vermicelli)

Peanut Sauce
600 milliliters mineral water
300 grams roasted peanut (ground)
100 grams palm sugar
5 tablespoons sugar
4½ teaspoons sea salt
2 cloves garlic (or 25 grams ginger)
14 kaffir lime leaves
2½ tablespoons vegan shrimp powder (belachan)
2 tablespoons lemon juice
Red chili padi (optional)

Directions (to make Peanut Sauce):
1.Pour water into blender, add palm sugar, salt, vegan shrimp powder, lime leaves, garlic, chili padi, lemon juice dan 75% of the roasted peanut
2.After they blend perfectly, pour the rest of the roasted peanut, mix well

Serving:
Put some tofus onto plate, add some potatoes, bean sprouts, green beans, spinach and rice cake. Pour peanut sauce over the plate, then add cassave crackers on top. Enjoy..