Korean Tofu Salad
- 1 bunch watercress, cut into 1 1/2-inch lengths
- 1 package (10 ounces) bean sprouts
- 1 block (20 ounces) firm tofu, drained and cubed
- 2 tomatoes, diced
- 3 ounces taegu (Korean seasoned shredded codfish)
- 1 Maui onion, thinly sliced
- 1 cup diced takuwan (Japanese pickled long white radish)
- 1/4 cup chopped green onion
Dressing:
- 1/2 cup shoyu
- 1/4 cup canola oil
- 1 to 2 cloves garlic, minced
- 1 tablespoon sugar