Indonesian Salad With Spicy Peanut Dressing
Ingredients
3 Tbsp. 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 C. 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
Cooking Instructions
Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and sauté 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 tsp. of water. Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)