K.D. Lang's Indonesian Salad With Spicy Peanut Dressing |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A very filling and exciting salad, good for main course or as a side dish or appetizer. Ingredients:
3 tablespoons vegetable oil |
salt |
1 lb firm tofu, patted dry and cut into 1/4-inch cubes |
2 small potatoes, boiled and cut into bite-sized wedges |
1/2 lb fresh spinach, cleaned,steamed,and chopped |
1/2 head green cabbage, shredded and lightly steamed |
1/2 lb mung bean sprouts, washed thoroughly |
4 cloves garlic |
1/4 cup roasted peanuts |
5 teaspoons soy sauce or 5 teaspoons tamari |
3 tablespoons lime juice or 3 tablespoons lemon juice |
4 teaspoons brown sugar |
1/4 teaspoon cayenne pepper |
2 tablespoons water |
Directions:
1. Heat the oil and salt in a medium frying pan over medium heat.
2. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
3. Remove with a slotted spoon and drain on a paper towel.
4. Arrange the tofu, potatoes, spinach, and cabbage on six separate plates.
5. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
6. If the dressing seems too thick, add another teaspoonful of water.
7. Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.
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