Kd lang's indonesian salad w/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

FOR THE SALAD

FOR THE DRESSING

Prep time: 1 hour

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

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

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

This salad is also good after being chilled.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Posted to MM-Recipes Digest by momqat@... (Katie M Weber) on Apr 21, 1998

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