K.D. Lang's Indonesian Salad with Spicy Peanut Dressing

Directions

1. 1

   FOR THE SALAD------------------------------- 3 tb Vegetable oil Salt to taste 1 lb Firm tofu

2. 2

   patted dry -- and cut into 1/4" cubes 2 sm Potatoes

3. 3

   boiled -- cut into bite-size wedges 1/2 lb Fresh spinach

4. 4

   cleaned -- steamed, and chopped 1/2 sm Head green cabbage

5. 5

   shredded -- and lightly steamed 1/2 lb Mung bean sprouts -- washed thoroughly ------------------------------FOR THE DRESSING

6. 6

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

7. 7

   Remove with a slotted spoon and drain on a paper towel

8. 8

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