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K.d. Lang's Indonesian Salad With Spicy Peanut Dressing

A home-style K.d. Lang's Indonesian Salad With Spicy Peanut Dressing made with Vegetable Oil Salt, Firm Tofu And Cut Into Cubes, Sm Potatoes Cut Into Bite Size Wedges, Fresh Spinach Steamed And Chopped, and Mung Bean Sprouts Washed Thoroughly. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 tbsp
• 1 lb
• 2
• 1/2 lb
• 1/2
• 1/2 lb
• 4
• 1/4 cup
• 5 tsp
• 3 tbsp
• 4 tsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Heat the oil and salt in a medium frying pan over medium heat.

2. 2

   Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.

3. 3

   Remove with a slotted spoon and drain on a paper towel.

4. 4

   Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

5. 5

   If the dressing seems too thick, add another teaspoon of water.

6. 6

   Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.

7. 7

   Preparation time: 1 hour