Vegetarian K.D. Lang cooks up a storm of tofu and vegetables

Do you have constant cravings (ok, so corny, I know, I know)? If you do (and, let's face it who does not) then this really yummy salad from singer, activist, and vegetarian K.D. Lang should hit the spot.

Especially if you like a little spice in your life.

Food recipe: K.D. Lang's Indonesian Salad with Spicy Peanut Dressing
For the salad
3 tablespoons vegetable oil
Salt to taste
1 pound firm tofu; patted dry and cut into 1/4" cubes
2 small potatoes; boiled cut into bite-size wedges
½ pounds fresh spinach; cleaned steamed, and chopped
½ small head green cabbage; shredded and lightly steamed
½ pounds mung bean sprouts washed thoroughly

For the dressing
4 garlic cloves
¼ cup roasted peanuts
5 teaspoons soy sauce or tamari
3 tablespoons lime or lemon juice
4 teaspoons brown sugar
¼ 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 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.

From The Compassionate Cook.