Indonesian Salad with Spicy Peanut Dressing

Yields:	6 servings
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For the salad
3	tablespoons	vegetable oil
1	x	salt	to taste
1	pound	tofu	firm, patted dry, cut into 1/4 inch cubes
2	small	potatoes	boiled, cut into bitesize wedges
1/2	pound	spinach	fresh, cleaned, steamed, and chopped
1/2	small head	green cabbage	shredded, lightly steamed
1/2	pound	mung bean sprouts	washed thoroughly

For the dressing
4	each	garlic cloves
1/4	cup	peanuts	roasted
5	teaspoons	soy sauce	or tamari
3	tablespoons	lime juice	or lemon juice
4	teaspoons	brown sugar
1/4	teaspoon	cayenne pepper
2	tablespoons	water

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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This is a very good recipe. I made them for my father and he said that the cookies tasted alot like the ones his grandmother made him as a boy.