K.D. Lang's Indonesian Salad With Spicy Peanut Dressing Recipe

Step 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.

Step 2

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Step 3

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.

Step 4

Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.

Preparation time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by: Karen Mintzias

Things You'll Need

-----------FOR THE SALAD----------------
  • 3tb Vegetable oil
  • Salt to taste
  • 1lb Firm tofu; patted dry
  • -- and cut into 1/4" cubes
  • 2sm Potatoes; boiled
  • -- cut into bite-size wedges
  • 1/2lb Fresh spinach; cleaned
  • -- steamed, and chopped
  • 1/2sm Head green cabbage; shredded
  • -- and lightly steamed
  • 1/2lb Mung bean sprouts
  • -- washed thoroughly
----------FOR THE DRESSING--------------
  • 4 Garlic cloves
  • 1/4c Roasted peanuts
  • 5ts Soy sauce or tamari
  • 3tb Lime or lemon juice
  • 4ts Brown sugar
  • 1/4ts Cayenne pepper
  • 2tb Water

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