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

Mirj's Note:

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

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

Ingredients for the Salad

• 3 tablespoons vegetable oil
• salt
• 1 lb firm tofu, patted dry and cut into 1/4-inch cubes
• 2 small potatoes, boiled and cut into bite-sized wedges
• 1/2 lb fresh spinach, cleaned,steamed,and chopped
• 1/2 head green cabbage, shredded and lightly steamed
• 1/2 lb mung bean sprouts, washed thoroughly

Ingredients for the Dressing

• 4 cloves garlic
• 1/4 cup roasted peanuts
• 5 teaspoons soy sauce or 5 teaspoons tamari
• 3 tablespoons lime juice or 3 tablespoons lemon juice
• 4 teaspoons brown sugar
• 1/4 teaspoon cayenne pepper
• 2 tablespoons water

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

[Lt. Amy]

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.

[Ilovemy4kids]

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.

[Fern589]

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!!