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30 minutes
Prep: 20 minutes
Cook: 10 minutes
270 calories per serving view nutrition facts
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.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 4.0g | 16% |
| Sugars 4.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 74% | Vitamin C | 30% | |
| Calcium | 58% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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