| Recipe: | K.d. Lang's Indonesian Salad with Spicy Peanu |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 6 |
| Difficulty: | N/A |
| Ingredients: | 3 tbsp vegetable oil
salt to taste
1 lb Firm tofu; patted dry - and cut in to 1/4" cubes
1/2 lb Fresh spinach ; cleaned - steamed, and chopped
1/2 lb Mung bean sprouts - washed thoroughly
4 garlic cloves
1/4 cup(s) 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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| Directions: | Heat the oil and salt in a medium frying pan over medium heat. Add the tofuin 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
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for
you by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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