Title: K.d. lang's indonesian salad w/spicy peanut dressing
 Categories: Main dish, Salads, Vegetarian, Vegan
      Yield: 6 Servings
 
MMMMM-----------------------FOR THE SALAD----------------------------
      3 tb 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

MMMMM----------------------FOR THE DRESSING---------------------------
      4    Garlic cloves
    1/4 c  Roasted peanuts
      5 ts Soy sauce or tamari
      3 tb Lime or lemon juice
      4 ts Brown sugar
    1/4 ts Cayenne pepper
      2 tb Water
 
  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.