Indonesian Salad with Spicy Peanut Dressing
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Saved in 5 recipe boxes and 4 cookbooks
Saved in 5 recipe boxes and 4 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| For the salad | |||
| 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 | green cabbage | shredded, lightly steamed* |
| 1/2 | pound | mung bean sprouts | washed thoroughly* |
| For the dressing | |||
| 4 | each |
garlic cloves |
|
| 1/4 | cup | peanuts | roasted |
| 5 | teaspoons | soy sauce | or tamari |
| 3 | tablespoons | lime juice | 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 sauté 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.
First published: 1996-01-27 last updated: 2012-03-31
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