Ingredients
- 4 garlic (cloves)
- 2 potatoes
- 1/2 head green cabbage
- 1/2 mung bean sprouts
- 475 gr firm tofu
- 50 gr peanuts (roasted)
- 45 gr lime
- 30 ml water
- 30 gr spinach (fresh)
- 26 ml soy sauce
- 18 gr brown sugar
- 1 gr cayenne pepper
Arrange the bean curd, potatoes, spinach, and cabbage on individual 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 teaspoon of water. Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately. Preparation time: 1 hour *
