View Recipe

My Store: Store Details (change)

DIRECTIONS

Boil or steam potatoes.
Press water out of firm tofu and cut into 1/4-inch cubes. Lightly coat medium skillet with cooking spray.
Heat 1 teaspoon oil and the salt over medium heat. Add the tofu in small batches, sautéing until lightly browned (about 5 minutes) and adding oil as needed. Remove with slotted spoon and drain on paper towels.
Cut boiled or steamed potatoes into bite-size wedges. Wash spinach, cabbage, and mung beans. Steam and chop spinach; shred and lightly steam cabbage. Arrange tofu, potatoes, spinach, and cabbage on individual plates.
To prepare dressing, blend garlic, peanuts, soy or tamari sauce, lime-lemon juice, brown sugar, cayenne pepper, and water until smooth. If dressing is too thick, add another teaspoon of water. Top with bean sprouts and dressing, and serve immediately.