| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Salads, Vegetarian, Vegan | 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 Prep time: 1 hour 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 bean curd, potatoes, spinach, and cabbage on individual plates. Prepare dressing by placing all of the dressing ingredients in a blender and blending until smooth. If dressing seems too thick, add another teaspoon of water. Top vegetables and bean curd with the bean sprouts and dressing, and serve immediately. This salad is also good after being chilled. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
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