Fresh tofu salad with a sesame, garlic and soy sauce dressing.
Ingredients
- bean sprouts: 3 cups
- soft tofu, drained and: 1 pack (12 ounce pack, cut into 1/2 inch cubes)
- tuna: 2 cans (5 ounce cans, drained)
- bunch watercress: 1 piece (chopped)
- tomatoes: 2 piece (cubed)
- Japanese pickled radish: 0.25 cup (optional)
- onion: 0.5 cup (chopped)
- garlic: 4 clove (sliced)
- sesame oil: 0.25 cup
- soy sauce: 0.5 cup
Metric Conversion
Stages of cooking
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Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
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Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.
