Name: Salmon Tofu Salad
Prep time: 15 min
Ingredients: 1 to 2 blocks firm tofu, drained and cut into cubes; 6 ounce bean sprouts, washed and drained; 1 bunch watercress, washed and chopped; 1 small Maui (or other sweet) onion, sliced thinly; 2 to 3 ripe tomatoes, chopped; 2 green onions, sliced; 1 large can red salmon, drained, deboned and flaked; 1 cup soy sauce; 2 tablespoon sesame oil; 2 tablespoon Mirin; 1 tablespoon toasted sesame seeds; 1/2 cup olive oil; 4 tablespoon rice vinegar; 4 cloves garlic, minced

Salmon Tofu Salad

Preparation Time15 min

Ingredients

1 to 2 blocks firm tofu, drained and cut into cubes
6 ounces bean sprouts, washed and drained
1 bunch watercress, washed and chopped
1 small Maui (or other sweet) onion, sliced thinly
2 to 3 ripe tomatoes, chopped
2 green onions, sliced
1 large can red salmon, drained, deboned and flaked
1 cup soy sauce
2 tablespoons sesame oil
2 tablespoons Mirin
1 tablespoon toasted sesame seeds
1/2 cup olive oil
4 tablespoons rice vinegar
4 cloves garlic, minced

Instructions

For dressing:
1. Combine soy, sesame oil, Mirin, sesame seeds, oil, vinegar and garlic in a container with a lid. Shake well.

Salad:
1. Starting with the tofu, layer the ingredients and refrigerate until well-chilled. Just before serving, shake the dressing and pour over the salad.