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  • Kd Lang's Indonesian Salad With Spicy Peanut Dressing

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    Kd Lang's Indonesian Salad With Spicy Peanut Dressing
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Vegetable oil Salt to taste
    • 1 lb Hard 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 minced
    • 1/2 sm Head green cabbage, shredded and lightly steamed
    • 1/2 lb Mung bean sprouts washed thoroughly
    • 4 x Garlic cloves
    • 1/4 c. Roasted peanuts
    • 5 tsp Soy sauce or possibly tamari
    • 3 Tbsp. Lime or possibly lemon juice
    • 4 tsp Brown sugar
    • 1/4 tsp Cayenne pepper
    • 2 Tbsp. Water

    Directions

    1. Prep time: 1 hour
    2. Heat the oil and salt in a medium frying pan over medium heat. Add in the tofu in small batches and saute/fry till lightly browned on both sides, about 5 min. Remove with a slotted spoon and drain on a paper towel.
    3. Arrange bean curd, potatoes, spinach, and cabbage on individual plates.
    4. Prepare dressing by placing all of the dressing ingredients in a blender and blending till smooth. If dressing seems too thick, add in another tsp. of water.
    5. Top vegetables and bean curd with the bean sprouts and dressing, and serve immediately.
    6. This salad is also good after being chilled.

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