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Indonesian Salad with Spicy Peanut Dressing

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Submitted by starr45

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

For the salad
3 45
TABLESPOONS ML VEGETABLE OIL
1 1
X X SALT
to taste *
1 453.6
POUND G TOFU
firm, patted dry, cut into 1/4 inch cubes
2 2
SMALL SMALL POTATOES
boiled, cut into bitesize wedges
½ 226.8
POUND G SPINACH
fresh, cleaned, steamed, and chopped
½ 0.5
SMALL HEAD SMALL HEAD CABBAGE
shredded, lightly steamed *
½ 226.8
POUND G MUNG BEAN SPROUTS
washed thoroughly
For the dressing
4 4
EACH EACH GARLIC CLOVES
¼ 59
CUP ML PEANUTS
roasted
5 25
TEASPOONS ML SOY SAUCE, TAMARI
or tamari
3 45
TABLESPOONS ML LIME JUICE
or lemon juice
4 2E+1
TEASPOONS ML BROWN SUGAR
¼ 1.3
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 316 54% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 301mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 18%
Sugars g
Protein 42g
Vitamin A 74% Vitamin C 40%
Calcium 60% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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