K.d. Langs Indonesian Salad With Spicy Peanut Dressing Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
FOR THE SALAD
3 tbsp: Vegetable oil,
Salt to taste,
1 lbs: Firm tofu, patted dry, and cut into 1/4" cubes
2 small: Potatoes, boiled, cut into bite-size wedges
1/2 lbs: Fresh spinach, cleaned, steamed, and chopped
1/2 small: Head green cabbage, shredded, and lightly steamed
1/2 lbs: Mung bean sprouts, washed thoroughly
FOR THE DRESSING
4: Garlic cloves,
1/4 cup: Roasted peanuts,
5 tsp: Soy sauce or tamari,
3 tbsp: Lime or lemon juice,
4 tsp: Brown sugar,
1/4 tsp: Cayenne pepper,
2 tbsp: Water,
Directions:
Heat the oil and salt in a medium frying pan over medium heat. Add
the tofu in small batches and saute 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.
Preparation time: 1 hour
Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen
Mintzias Submitted By MARK SATTERLY On 05-30-95
Source from luhu.jp
the tofu in small batches and saute 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.
Preparation time: 1 hour
Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen
Mintzias Submitted By MARK SATTERLY On 05-30-95
Source from luhu.jp