k.d. lang's Indonesian Salad With Spicy Peanut Dressing Recipe

ingredients

SALAD
3 tablespoons vegetable oil
salt, to taste
1 pound firm tofu, patted dry and cut into 1/4" cubes
2 small potatoes, boiled and cut into bite-size wedges
1/2 pound fresh spinach, cleaned, steamed, and chopped
1/2 small head green cabbage, shredded and lightly steamed
1/2 pound mung bean sprouts, washed thoroughly

DRESSING
4 cloves garlic
1/4 cup roasted peanuts
5 teaspoons soy sauce or tamari
3 tablespoons lime or lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

directions

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.

nutrition data

240 calories, 14 grams fat, 22 grams carbohydrates, 12 grams protein per serving.

reviews & comments

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