Salad with Spicy Peanut Sauce

Ingredients
FOR THE SALAD FOR THE DRESSING
 * 3 tb Vegetable oil
 * Salt to taste
 * 1 lb Firm tofu; patted dry -- and cut into 1/4" cubes
 * 2 sm Potatoes; boiled -- cut into bite-size wedges
 * 1/2 lb Fresh spinach; cleaned -- steamed, and chopped
 * 1/2 sm Head green cabbage; shredded -- and lightly steamed
 * 1/2 lb Mung bean sprouts -- washed thoroughly
 * 4 Garlic cloves
 * 1/4 c Roasted peanuts
 * 5 ts Soy sauce or tamari
 * 3 tb Lime or lemon juice
 * 4 ts Brown sugar
 * 1/4 ts Cayenne pepper
 * 2 tb Water

Directions

 * 1) 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.
 * 2) Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.
 * 3) 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.
 * 4) Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.