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Cuisine

Layered Oriental Salad

Featured in the July 2022 - Hookui newsletter.

Ingredients:

Layered Oriental Salad

  • 1 block firm tofu, well-drained and cubed
  • 1 small Maui onion, thinly sliced
  • 1 (12-ounce) package 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 vegetable oil
  • 1/2 cup low-sodium shoyu
  • 1 clove garlic, minced

Directions:

  1. On a large platter, layer tofu, onion, bean sprouts, tomato, takuwan, taegu and watercress.
  2. Chill until ready to serve.
  3. In a small bowl, combine remaining ingredients; pour over salad and serve immediately.

Makes 8 servings.

Approximate Nutrient Analysis per serving (based on 14-ounce firm tofu):
250 calories, 18 g fat, 2.5 g saturated fat, 20 mg cholesterol, greater than 1600 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g sugar, 16 g protein

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