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Ingredientes
- 3 Tbsp. Vegetable oil Salt to taste
- 1 lb Hard 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 minced
- 1/2 sm Head green cabbage, shredded and lightly steamed
- 1/2 lb Mung bean sprouts washed thoroughly
- 4 x Garlic cloves
- 1/4 c. Roasted peanuts
- 5 tsp Soy sauce or possibly tamari
- 3 Tbsp. Lime or possibly lemon juice
- 4 tsp Brown sugar
- 1/4 tsp Cayenne pepper
- 2 Tbsp. Water
Direcciones
- Prep time: 1 hour
- Heat the oil and salt in a medium frying pan over medium heat. Add in the tofu in small batches and saute/fry till lightly browned on both sides, about 5 min. 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 till smooth. If dressing seems too thick, add in another tsp. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 67 | 39% |
| Total Fat 7.6g | 10% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 323mg | 13% |
| Potassium 627mg | 18% |
| Total Carbs 18.11g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.66g | 4% |
| Protein 10.99g | 18% |
