Description
This cold salad layers firm tofu with cucumbers, tomatoes, tuna, and watercress and is served with a garlic-soy dressing. It is a refreshing meal on a hot summer day.
Ingredients
For the dressing
1/4 cup vegetable oil
1 tablespoon sesame oil
1 garlic clove, finely minced
1/2 cup soy sauce
For the salad
1 16–ounce package firm or extra firm tofu
1 Japanese or English cucumber, cut into quarters lengthwise and then into 1/2” dice, about 3 cups
2 tomatoes, cut into 1/2” dice, about 2 cups
1 6–ounce can tuna, drained
1 small bunch watercress, roughly chopped, tough stems removed, about 2 cups
For garnish (optional)
Sesame seeds
Green onion, chopped
Instructions
For the dressing
In a small saucepan, add the vegetable oil, sesame oil, and minced garlic. Heat until barely simmering then remove from heat (do not let the garlic brown or burn). Allow to cool.
Once cooled, add the soy sauce. Set aside.
To assemble
In a large serving bowl, layer the tofu, cucumber, tomatoes, tuna, and watercress.
Just before serving, spoon over the dressing.
Garnish with sesame seeds and green onions.
- Prep Time: 20 minutes
- Category: salad
- Cuisine: Hawaiian-American
Nutrition
- Calories: 169.2
- Sugar: 1.89 g.
- Sodium: 862.66 mg.
- Fat: 11.87 g.
- Saturated Fat: 1.71 g.
- Carbohydrates: 5.13 g.
- Fiber: 1.3 g.
- Protein: 11.4 g.
- Cholesterol: 7.65 g.
Keywords: tofu, cucumber, tomato, watercress, tuna