Kd Lang's Indonesian Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.