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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and salt in a medium frying pan over medium heat. | 2. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. | 3. Remove with a slotted spoon and drain on a paper towel. | 4. Arrange the tofu, potatoes, spinach, and cabbage on six separate plates. | 5. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. | 6. If the dressing seems too thick, add another teaspoonful of water. | 7. Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
salt				-	-	-	-
tofu	1		cut firm	40.8233	0.7881	4.896	2.4721
potato	2		boiled cut	-	-	-	-
spinach	1/2	lb	cleaned steamed chopped	49.8952	8.8451	4.9895	0.6804
green cabbage	1/2		shredded steamed	-	-	-	-
mung bean sprout	1/2		washed	-	-	-	-
garlic	4	cloves		17.88	3.9672	0.7632	0.06
peanut	1/4	cup	roasted	206.955	5.8874	9.417	17.9726
soy sauce	5	teaspoons		14.045	1.3064	2.1571	0.151
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
brown sugar	4	teaspoons		45.6	11.7708	0.0144	0.0
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.