K.d. Lang's Indonesian Salad with Spicy Peanu
| Yield: | 6 Servings |
| Categories: | Salads, Vegetarian, Main Dishes |
| FOR THE SALAD | ||
| 3 | tb | Vegetable oil |
| Salt to taste | ||
| 1 | lb | Firm tofu; patted dry |
| DIVIDER | -- and cut into 1/4" cubes | |
| 2 | sm | Potatoes; boiled |
| DIVIDER | -- cut into bite-size wedges | |
| 1/2 | lb | Fresh spinach; cleaned |
| DIVIDER | -- steamed, and chopped | |
| 1/2 | sm | Head green cabbage; shredded |
| DIVIDER | -- and lightly steamed | |
| 1/2 | lb | Mung bean sprouts |
| DIVIDER | -- washed thoroughly | |
| FOR THE DRESSING | ||
| 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 |
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