Indonesian Salad with Spicy Peanut Dressing
Submitted by starr45
Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis is a home cook’s take on gado-gado, the Indonesian vegetarian salad that proves a peanut dressing can carry an entire meal.
Firm tofu gets pan-fried in small batches until lightly browned on both sides, then arranged over boiled potato wedges, steamed spinach and cabbage, and a pile of fresh mung bean sprouts. The dressing is blended raw: roasted peanuts, garlic, soy sauce, lime juice, brown sugar, and cayenne whirred smooth. If it’s too thick to pour easily, a teaspoon of water loosens it right up.
Dress it at the table and serve immediately. The sprouts and cabbage lose their crunch quickly once the dressing goes on, so timing matters here.
Ingredients
Directions
Heat the oil and salt in a medium frying pan over medium heat.
Add the tofu in small batches and sauté until lightly browned on both sides, about 5 minutes.
Remove with a slotted spoon and drain on a paper towel.
Arrange the bean curd, potatoes, spinach, and cabbage on individual 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 teaspoon of water.
Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.
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