| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Vegetarian, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
|
|
Salt to taste |
| 1 |
lb |
Firm tofu; patted dry and cut into 1/4" cubes |
| 2 |
sm |
Potatoes; boiled cut into bite-size wedges |
| 1/2 |
lb |
Fresh spinach; cleaned steamed, and chopped |
| 1/2 |
sm |
Head green cabbage; shredded and lightly steamed |
| 1/2 |
lb |
Mung bean sprouts washed thoroughly |
| 4 |
|
Garlic cloves |
| 1/4 |
c |
Roasted peanuts |
| 5 |
ts |
Soy sauce or tamari |
| 3 |
tb |
Lime or lemon juice |
| 4 |
ts |
Brown sugar |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Water |
INSTRUCTIONS
FOR THE SALAD
FOR THE DRESSING
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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”