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K.d. lang's indonesian salad with spicy peanut dressing
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| Artist: |
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| Categories: |
Asian, Chinese, Dressings, Entrees, Ethnic, Hot & Spicy, Indonesian, Salads, Vegetarian |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| | FOR THE SALAD | | 3
| tbsp | Vegetable oil | | | Salt to taste | | 1
| lbs | Firm tofu, patted dry | | | -- and cut into ? 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 |
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Procedures:
| 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 bean curd, potatoes, spinach, and cabbage on individual 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 teaspoon of water. | | 7 | Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately. | | 8 | Preparation time: 1 hour * |
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