Guest guest Posted July 8, 2001 Report Share Posted July 8, 2001 Indonesian Salad With Spicy Peanut Dressing 3 Tbsp. vegetable oil Salt to taste 1 lb. firm tofu, patted dry and cut into 1/4-inch cubes 2 small potatoes, boiled and cut into bite-sized 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 Dressing: 4 cloves garlic 1/4 cup roasted peanuts 5 tsp. soy sauce or tamari 3 Tbsp. lime or lemon juice 4 tsp. brown sugar 1/4 tsp. cayenne pepper 2 Tbsp. 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 tofu, potatoes, spinach, and cabbage on six separate 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 teaspoonful of water. Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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