Ingredients
-
-
3
-
-
1
-
2
-
1/2
-
1/2
-
1/2
-
-
4
-
1/4
-
5
-
3
-
4
-
1/4
Directions
K D Lang’s Indonesian Salad With Spicy Peanut Dressing, A very filling and exciting salad, good for main course or as a side dish or appetizer , Interesting, that was my boyfriends comment on this meal I thought the flavor for the dressing was good, and liked the veggies as well However, the potato seemed a little out of place Also, I baked the tofu rather than frying it I find that baking it makes it a little easier to get browned , Pretty close to the authentic Gado Gado dish Mostly, the dishes that I had had always included some steamed corn kernels, slices of boiled eggs, and on top of the dressing, slivers of fried shallots and prawn crackers A full meal in itself Thank you for posting
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Oil and Salt in a Medium Frying Pan Over Medium Heat. |
|
2
Done
|
Add the Tofu in Small Batches and Saute Until Lightly Browned on Both Sides, About 5 Minutes. |
|
3
Done
|
Remove With a Slotted Spoon and Drain on a Paper Towel. |
|
4
Done
|
Arrange the Tofu, Potatoes, Spinach, and Cabbage on Six Separate Plates. |
|
5
Done
|
Prepare the Dressing by Placing All of the Dressing Ingredients in a Blender and Blending Until Smooth. |
|
6
Done
|
If the Dressing Seems Too Thick, Add Another Teaspoonful of Water. |
|
7
Done
|
Top the Tofu and Vegetables With the Bean Sprouts and Dressing, and Serve Immediately. |
