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Salmon Tofu Salad
1 to 2 blocks firm tofu, drained and cut into cubes
6 oz 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
For dressing, combine soy, sesame oil, Mirin, sesame seeds, oil,
vinegar and garlic in a container with a lid. Shake well.
Starting with the tofu, layer the ingredients and refrigerate until
well-chilled. Just before serving, shake the dressing and pour
over the salad.
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Salmon Tofu