Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------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

Prep time: 1 hour

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.

This salad is also good after being chilled.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA

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