| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Main dish, Salads, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Vegetable oil |
|
|
Salt to taste |
| 1 |
lb |
Firm tofu, patted dry |
|
|
and cut into 1/4" cubes |
| 2 |
|
Potatoes, boiled |
|
|
cut into bite-size wedges |
| 1/2 |
lb |
Fresh spinach, cleaned |
|
|
steamed and chopped |
| 1/2 |
|
Head green cabbage, shredded |
|
|
and lightly steamed |
| 1/2 |
lb |
Mung bean sprouts |
|
|
washed thoroughly |
| 4 |
|
Garlic cloves |
| 1/4 |
c |
Roasted peanuts |
| 5 |
t |
Soy sauce or tamari |
| 3 |
T |
Lime or lemon juice |
| 4 |
t |
Brown sugar |
| 1/4 |
t |
Cayenne pepper |
| 2 |
T |
Water |
INSTRUCTIONS
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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