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K.d. Lang's Indonesian Salad With Spicy Peanu

Yield: 6 Servings

Ingredients and directions for this recipe

FOR THE SALAD
3 tb Vegetable oil
Salt to taste
1 lb Firm tofu; patted dry
-- and cut into 1/4" cubes
2 sm Potatoes; boiled
-- cut into bite-size wedges
1/2 lb Fresh spinach; cleaned
-- steamed, and chopped
1/2 sm Head green cabbage; shredded
-- and lightly steamed
1/2 lb Mung bean sprouts
-- washed thoroughly

-FOR THE DRESSING-
4 Garlic cloves
1/4 c Roasted peanuts
5 ts Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb 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

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Or try one of these recipes:
Diabetic Jam-using Sorbitol And Pectin
Philly Cheese Steak

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