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.