k.d. lang's indonesian salad with spicy peanut dressing
6 servings 
 
  for the
  salad
3 Tbsp  vegetable oil
  salt to taste
1 lb.  firm tofu; patted dry-- and cut into 1/4" cubes
2 small  potatoes; boiled-- 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
  for the
  dressing
4   garlic cloves
1/4 cup  roasted peanuts
5 tsp  soy sauce or tamari
3 Tbsp  lime or lemon juice
4 tsp  brown unrefined 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 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 
* source: the compassionate cook - by ingrid newkirk and peta * typed for 
you by: karen mintzias 
 
-- 
 
(ID: 77891) Mirror: rec.food.recipes: Thu, Nov 13, 2003


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