Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE SALAD
- 1 lb Firm tofu; patted dry
and cut into 1/4" cubes
cut into bitesize wedges
steamed, and chopped
- 1/2 sm Head green cabbage; shredded
and lightly steamed
washed thoroughly
FOR THE DRESSING
Preparation
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 Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
