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 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
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