K D Lang's Indonesian Salad With Spicy Peanut Dressing
A very filling and exciting salad, good for main course or as a side dish or appetizer.
Steps
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.
Ingredients
vegetable oil, salt, firm tofu, potatoes, fresh spinach, green cabbage, mung bean sprouts, garlic, roasted peanuts, soy sauce, lime juice, brown sugar, cayenne pepper, water