Indonesian Salad with Spicy Peanut Dressing
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | pound |
spinach
fresh, cleaned, steamed, and chopped |
|
| ½ | small head |
cabbage
shredded, lightly steamed |
*
|
| ½ | pound |
mung bean sprouts
washed thoroughly |
|
| For the dressing | |||
| 4 | each |
garlic cloves
|
|
| ¼ | cup |
peanuts
roasted |
|
| 5 | teaspoons |
soy sauce, tamari
or tamari |
|
| 3 | tablespoons |
lime juice
or lemon juice |
|
| 4 | teaspoons |
brown sugar
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the salad | |||
| 45 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 453.6 | g |
tofu
firm, patted dry, cut into 1/4 inch cubes |
|
| 2 | small |
potatoes
boiled, cut into bitesize wedges |
|
| 226.8 | g |
spinach
fresh, cleaned, steamed, and chopped |
|
| 0.5 | small head |
cabbage
shredded, lightly steamed |
*
|
| 226.8 | g |
mung bean sprouts
washed thoroughly |
|
| For the dressing | |||
| 4 | each |
garlic cloves
|
|
| 59 | ml |
peanuts
roasted |
|
| 25 | ml |
soy sauce, tamari
or tamari |
|
| 45 | ml |
lime juice
or lemon juice |
|
| 2E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 3E+1 | 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.
