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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