Tofu Salmon Salad
1 block firm tofu, drained and cubed
1 can (16 oz.) salmon drained and flaked
1 large tomato, diced
1 small Maui onion, chopped
3/4 cup soy sauce
1 pkg. (12 oz.) bean sprouts
1 bunch watercress, cut into 1-1/2 inch pieces
1/2 cup chopped green onions
3 cloves garlic, minced
3 Hawaiian chiles, minced (optional)
Cooking Instructions
On a large platter, spread ingredients in layers in the following order: tofu, salmon, tomato, onion, bean sprouts, watercress, and 1/4 cup of the green onions. Sprinkle minced chiles over top, if desired. In a saucepan, combine salad oil and garlic; bring to a boil. Remove from heat and add soy sauce and the remaining green onions; mix well. Pour dressing over salad and serve immediately.
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