Ingredients:
- 3 tbsp vegetable oil
- salt to taste
- 1 pound firm tofu, patted dry and cut into 1/4 inch cubes
- 2 small potatoes, boiled and cut into bite-sized wedges
- 1/2 pound fresh spinach, steamed
- 1/2 small head green cabbage, shredded and lightly steamed
- 1/2 pound mung bean sprouts, washed
- 4 cloves garlic
- 1/4 cup roasted peanuts
- 5 tsp soy sauce
- 3 tbsp lime or lemon juice
- 4 tsp brown sugar
- 1/4 tsp cayenne pepper
- 2 tbsp water
Preparation:
Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and sautee 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 individual plates.
Prepare the dressing by placing the garlic, peanuts, soy sauce, lime or lemon juice, sugar, cayenne and water in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.
Top the vegetables and tofu with the bean sprouts and dressing, and serve immediately.
Reprinted with permission from The Compassionate Cook Cookbook.
