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Vegan South-East Asian Recipes
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Indonesian Salad With Spicy Peanut Dressing
from: Mirj

A very filling and exciting salad, good for main course or as a side dish or appetizer.



  • 3 tablespoons vegetable oil
  • salt
  • 1 lb firm tofu, patted dry and cut into 1/4-inch cubes
  • 2 small potatoes, boiled and cut into bite-sized wedges
  • 1/2 lb fresh spinach, cleaned,steamed,and chopped
  • 1/2 head green cabbage, shredded and lightly steamed
  • 1/2 lb mung bean sprouts, washed thoroughly


  • 4 cloves garlic
  • 1/4 cup roasted peanuts
  • 5 teaspoons soy sauce or tamari
  • 3 tablespoons lime juice or lemon juice
  • 4 teaspoons brown sugar
  • 1/4 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 the tofu, potatoes, spinach, and cabbage on six separate plates.

Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.

If the dressing seems too thick, add another teaspoonful of water.

Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.