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.