Kd Lang's Indonesian Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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-size wedges
- 1⁄2 lb fresh spinach, cleaned, steamed, and chopped
- 1⁄2 small head green cabbage, shredded and lightly steamed
- 1⁄2 lb mung bean sprouts (washed thoroughly)
- 4 garlic cloves
- 1⁄4 cup roasted peanuts
- 5 teaspoons soy sauce or 5 teaspoons tamari
- 3 tablespoons limes or 3 tablespoons lemon juice
- 4 teaspoons brown sugar
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons 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 tofu, potatoes, spinach, and cabbage on individual plates.
- Prepare the dressing by placing all of the dressing ingredients (from the garlic on down, last 7 ingredients) in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.
- Top the vegetables and tofu with the bean sprouts and dressing, and serve immediately.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0