Kd Lang's Indonesian Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I was looking for something different and came across this recipe. 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-size wedges |
1/2 lb fresh spinach, cleaned, steamed, and chopped |
1/2 small head green cabbage, shredded and lightly steamed |
1/2 lb mung bean sprouts (washed thoroughly) |
4 garlic cloves |
1/4 cup roasted peanuts |
5 teaspoons soy sauce or 5 teaspoons tamari |
3 tablespoons limes 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. 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.
2. Arrange the tofu, potatoes, spinach, and cabbage on individual plates.
3. Prepare the dressing by placing all of the dressing ingredients (from the garlic on down, last 7 ingredients) in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.
4. Top the vegetables and tofu with the bean sprouts and dressing, and serve immediately.
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