Indonesian Salad with Spicy Peanut Dressing
|For the salad|
firm, patted dry, cut into 1/4 inch cubes
boiled, cut into bitesize wedges
fresh, cleaned, steamed, and chopped
shredded, lightly steamed
mung bean sprouts
|For the dressing|
soy sauce, tamari
or lemon juice
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.