K.D. Lang's Indonesian Salad With Spicy Peanut Dressing

Total Time
15mins
Prep 10 mins
Cook 5 mins

A very filling and exciting salad, good for main course or as a side dish or appetizer.

Ingredients Nutrition

Directions

  1. Heat the oil and salt in a medium frying pan over medium heat.
  2. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
  3. Remove with a slotted spoon and drain on a paper towel.
  4. Arrange the tofu, potatoes, spinach, and cabbage on six separate plates.
  5. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
  6. If the dressing seems too thick, add another teaspoonful of water.
  7. Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.

Reviews

(5)
Most Helpful

Interesting, that was my boyfriends comment on this meal. I thought the flavor for the dressing was good, and liked the veggies as well. However, the potato seemed a little out of place. Also, I baked the tofu rather than frying it. I find that baking it makes it a little easier to get browned.

Lt. Amy April 20, 2008

Pretty close to the authentic "Gado Gado" dish. Mostly, the dishes that I had had always included some steamed corn kernels, slices of boiled eggs, and on top of the dressing, slivers of fried shallots and prawn crackers. A full meal in itself. Thank you for posting.

Ilovemy4kids May 21, 2007

I had a huge craving for peanut dressing today so I found this and thought I would try it. I did everything as stated and then added thumb sized hunk of fresh ginger that I had chopped up with a couple more peanuts since I like my dressing thick. Awesome!!! Next time I'll make the salad, which sounds great as well. It really hit the spot thanks!!

Fern589 May 20, 2007

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