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Prep time
20 minutes
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Cook time
2 minutes
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Serves
4
Author Notes
This salad is popular in Hawaii. It layers firm tofu with cucumbers, tomatoes, tuna, and watercress topped with a garlic-soy dressing. It is a refreshing meal on a hot summer day.
—She's Almost Always Hungry
Ingredients
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1/4 cup
vegetable oil
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1 tablespoon
sesame oil
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1
garlic clove, finely minced
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1/2 cup
soy sauce
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1
16-ounce package firm or extra firm tofu
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1
Japanese or English cucumber, cut into 1/2" dice, about 3 cups
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2
tomatoes, cut into 1/2" dice, about 2 cups
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1
6-ounce can tuna, drained
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1
small bunch watercress, roughly chopped, tough stems removed, about 2 cups
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sesame seeds, for garnish (optional)
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sliced green onions, for garnish (optional)
Directions
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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 then add the soy sauce. Set aside.
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To assemble: In a large serving bowl, layer the tofu, cucumber, tomatoes, tuna, and watercress.
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Just before serving: Spoon the dressing over the salad. Garnish with sesame seeds and green onions.
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