"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Tofu Salmon Salad, by Kua'ana Barquis, is from Our Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 block firm/soft tofu 1/2 bunch watercress 1 can pink salmon 2 sm. tomatoes 1 sm. round onion (Maui or Sweet Texas onion da best) 1 bag bean sprouts 3 stalks green onion
1/2 c. shoyu 1 clove garlic 1/4 c. salad oil 2 tbl. lemon juice 1 tbl. mirin toasted sesame seeds 1 tbl. sesame oil
Cut tofu into large cubes. Place in the following order, tofu, salmon, onion (thinly sliced), tomatoes, watercress (cut 1 inch), bean sprouts, and green onions (cut fine).
Heat garlic and oil, pour hot oil into shoyu, pour sauce over salad just before serving.
I love this salad. Goes great wih Les' shrimp tempura or even chicken katsu on the side or just plain salad only. Very filling for the moment; not responsible for being hungry again one hour later.....
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