K.D. Lang'S Indonesian Salad With Spicy Peanut Dressing - cooking recipe

Ingredients

Ingredients for the Salad
3 tablespoons vegetable oil
salt
1 lb firm tofu, patted dry and cut into 1/4-inch cubes
2 small potatoes, boiled and cut into bite-sized 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
Ingredients for the Dressing
4 cloves garlic
1/4 cup roasted peanuts
5 teaspoons soy sauce or 5 teaspoons tamari
3 tablespoons lime juice or 3 tablespoons lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

Preparation

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 tofu, potatoes, spinach, and cabbage on six separate 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 teaspoonful of water.
Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.