FOR THE SALAD
3 tbsp Vegetable oil
Salt to taste
1 lb Firm tofu, patted dry - and cut into 1/4" cubes
2 small Potatoes, boiled - cut into bite-size wedges
1/2 lb Fresh spinach, cleaned - steamed, and chopped
1/2 small Head green cabbage, shredded - and lightly steamed
1/2 lb 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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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
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