Layered Asian Salad
- 1 block (20 ounces) firm tofu, well drained and cubed
- 1 small Maui onion, thinly sliced
- 1 package (12 ounces) bean sprouts
- 1 tomato, diced
- 6 inch takuwan (Japanese pickled white radish), slivered
- 4 ounces taegu (Korean seasoned codfish)
- 1 bunch watercress or spinach leaves, cut into 1 1/2 inch pieces
- 1/2 cup canola oil
- 1 clove garlic, minced
- 1/2 cup reduced sodium soy sauce