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LOCATION: Recipes >> Vegetarian >> Indonesian Salad 01

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Indonesian Salad with Spicy Peanut Dressing
Yield: 6 servings

3 Tablespoons vegetable oil
salt to taste
1 pound firm tofu; patted dry and cut into 1/4" cubes
2 small potatoes; boiled cut into bite-size wedges
1/2 pound fresh spinach; cleaned steamed, and chopped
1/2 small head green cabbage; shredded and lightly steamed
1/2 pound mung bean sprouts, washed thoroughly

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

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 bean curd, potatoes, spinach, and
cabbage on individual plates. Prepare the dressing by placing all
of the dressing ingredients in a blender and blending until smooth.
If the dressing seems too thick, add another teaspoon of water.
Top the vegetables and bean curd with the bean sprouts and dressing,
and serve immediately. Preparation time: 1 hour


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