Recipe for Kd Langs Indonesian Salad with Spicy Peanut Dressing 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
3 tbl Vegetable oil
Salt to taste
1 lb Firm tofu, patted dry and cut into 1/4" cubes
2 sm Potatoes, boiled cut into bite-size wedges
1/2 lb Fresh spinach, cleaned steamed, and chopped
1/2 sm Head green cabbage, shredded and lightly steamed
1/2 lb Mung bean sprouts washed thoroughly
----------------- FOR THE DRESSING ----------------
4 x Garlic cloves
1/4 cup Roasted peanuts
5 tsp Soy sauce or tamari
3 tbl Lime or lemon juice
4 tsp Brown sugar
1/4 tsp Cayenne pepper
Instructions:
Instructions: Prep time: 1 hour

Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel.

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

Prepare dressing by placing all of the dressing ingredients in a blender and blending until smooth. If dressing seems too thick, add another teaspoon of water.

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

This salad is also good after being chilled.

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