Name: Indonesian Salad with Spicy Peanut Dressing
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 x salt to taste; 1 pound tofu firm, patted dry, cut into 1/4 inch cubes; 2 small potatoes boiled, cut into bitesize wedges; 1/2 pound spinach fresh, cleaned, steamed, and chopped; 1/2 small head cabbage shredded, lightly steamed; 1/2 pound mung bean sprouts washed thoroughly; 4 each garlic cloves; 1/4 cup peanuts roasted; 5 teaspoons soy sauce, tamari or tamari; 3 tablespoons lime juice or lemon juice; 4 teaspoons brown sugar; 1/4 teaspoon cayenne pepper; 2 tablespoons water

Servings: 4 persons

3 tablespoons vegetable oil
1 x salt to taste
1 pound tofu firm, patted dry, cut into 1/4 inch cubes
2 small potatoes boiled, cut into bitesize wedges
1/2 pound spinach fresh, cleaned, steamed, and chopped
1/2 small head cabbage shredded, lightly steamed
1/2 pound mung bean sprouts washed thoroughly
4 each garlic cloves
1/4 cup peanuts roasted
5 teaspoons soy sauce, tamari or tamari
3 tablespoons lime juice or lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

1
Heat the oil and salt in a medium frying pan over medium heat.
2
Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
3
Remove with a slotted spoon and drain on a paper towel.
4
Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.
5
Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
6
If the dressing seems too thick, add another teaspoon of water.
7
Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Indonesian Salad with Spicy Peanut Dressing

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