We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: the human face of God

Kd Lang’s Indonesian Salad W/spicy Peanut Dressing

0
(0)
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

A Message from our Provider:

“Either Jesus pays or you do”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?