Tofu-Watercress Salad Recipe

Name: Tofu-Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. vegetable oil; 2 to 3 garlic cloves, crushed; 1/2 c. shoyu; 1/2 medium round onion, thinly sliced; 1 Tbsp. sugar; 1/2 c. green onion, chopped; 2 tomatoes, cut into 3/4-inch cubes; 1 bunch watercress, cut into 1-inch lengths; 1 (20 oz.) block firm tofu, drained well and cut into 3/4-inch cubes; 1 can drained salmon or tuna

Servings: persons

1/4 c. vegetable oil
2 to 3 garlic cloves, crushed
1/2 c. shoyu
1/2 medium round onion, thinly sliced
1 Tbsp. sugar
1/2 c. green onion, chopped
2 tomatoes, cut into 3/4-inch cubes
1 bunch watercress, cut into 1-inch lengths
1 (20 oz.) block firm tofu, drained well and cut into 3/4-inch cubes
1 can drained salmon or tuna

1
Heat oil and garlic to a boil.
2
Turn off; remove garlic.
3
Add shoyu, sugar and green onion.
4
Mix well.
5
Set aside to cool.
6
In a 9 x 13-inch pan, layer tofu, onion slices, tomatoes, watercress and salmon or tuna. Pour cooled sauce evenly over layers.
7
Chill to serve.
8
May add more shoyu while serving, according to taste.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. vegetable oil, 2 to 3 garlic cloves, crushed, 1/2 c. shoyu, 1/2 medium round onion, thinly sliced, and more.

Yes, Tofu-Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu-Watercress Salad

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