Korean Tofu Salad

     1 bunch watercress

     1 pkg bean sprouts

     1/2 red onion, sliced thin

     1 block firm tofu, cubed

     2 tomatoes, diced

     6 oz takuwan, slivered

     8 oz taegu

     1/4 c green onions, chopped


Dressing:  1/2 c vegetable oil

                 1/2 c shoyu

                 2 cloves garlic, minced


Combine dressing ingredients and bring to a boil.  Cool thoroughly.  Wash watercress and cut leafy portion into 1 1/2" lengths.  Discard thick stems or save for another use.  Layer all ingredients in the order given.  A 9 x 13" pan or a large round platter works well.  Pour dressing over salad 10 minutes before serving.

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