Indonesian Salad with Spicy Peanut Dressing

30 minutes Prep: 20 minutes Cook: 10 minutes

270 calories per serving view nutrition facts

6 servings suggest servings

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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.

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Nutrition Facts

Serving Size 193g

Amount per Serving

Calories 270 54% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 296mg	12%
Total Carbohydrate 20.0g	7%
Dietary Fiber 4.0g	16%
Sugars 4.0g
Protein 16.0g	32%

Vitamin A	74%		Vitamin C	30%
Calcium	58%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tried this Jan. 21/01: excellent. A nice fudgy texture. I baked it in a 9" x 13" pan and it came out quite like a snacking cake. I ran out of skim milk powder, so I didn't put any in it and it was just great. The family voted it as a keeper!