Watercress and Tofu Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This light and tasty dish is great for pot-lucks or even a light dinner. Substitute canned tuna with canned salmon, albacore, or fresh grilled fish. Use my Oriental Salad Dressing for other dishes as well. Ingredients:
2 bunches watercress, cut to 3-inch pieces |
1 (10 ounce) package tofu, cut to 1-inch blocks |
1 (6 ounce) light chunk tuna in water, flaked |
1 medium tomato, diced into 1/2-inch pieces |
1/4 cup soy sauce |
2 tablespoons rice vinegar |
1 teaspoon gingerroot, finely grated |
1 teaspoon sesame oil |
1 teaspoon toasted sesame seeds |
1 teaspoon sugar |
Directions:
1. Drain tofu on paper towels in refrigerator for at least 1 hour.
2. After tofu is drained, cut into 1 blocks.
3. Heat pot of lightly salted water.
4. Cut 2 inches off bottom of watercress and discard.
5. Cut watercress into 3 pieces.
6. When water comes to boil, add cut watercress and parboil for 30 seconds.
7. Drain and cool in ice bath.
8. Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
9. Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
10. Drizzle with Oriental Salad Dressing at time of serving.
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