Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
K.D. Lang's Indonesian Salad With Spicy Peanut Dressing
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- #49071
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
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nutrition data
240 calories, 14 grams fat, 22 grams carbohydrates, 12 grams protein per serving.
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