K.d. lang's indonesian salad with spicy peanut dressing

Yield: 6 servings

Measure Ingredient
3 tablespoons Vegetable oil
\N \N Salt to taste
1 pounds Firm tofu, patted dry and cut into 1/4\" cubes
2 smalls Potatoes, boiled cut into bite-size wedges
½ pounds Fresh spinach, cleaned steamed, and chopped
½ small Head green cabbage, shredded and lightly steamed
½ pounds Mung bean sprouts washed thoroughly
4 \N Garlic cloves
¼ cup Roasted peanuts
5 teaspoons Soy sauce or tamari
3 tablespoons Lime or lemon juice
4 teaspoons Brown sugar
¼ teaspoon Cayenne pepper
2 tablespoons Water



Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.

Preparation time: 1 hour

Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias Submitted By MARK SATTERLY On 05-30-95

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