Recipe - K.d. Langs Indonesian Salad With Spicy Peanu

FOR THE SALAD
3 tablespoon Vegetable oil
Salt to taste
1 pound Firm tofu; patted dry
and cut into 1/4" cubes
2 small Potatoes; boiled
cut into bitesize wedges
One half pound Fresh spinach; cleaned
steamed, and chopped
One half small Head green cabbage; shredded
and lightly steamed
One half pound Mung bean sprouts
washed thoroughly

FOR THE DRESSING
4 Garlic cloves
One fourth cup Roasted peanuts
5 teaspoon Soy sauce or tamari
3 tablespoon Lime or lemon juice
4 teaspoon Brown sugar
One fourth teaspoon Cayenne pepper
2 tablespoon 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

* 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