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

READY IN: 15mins
Recipe by Mirj

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

Top Review by 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.

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.

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