One of Hawaii's local favorites. Easy to make and always a crowd-pleaser.
Ingredients
- bunch watercress: 1 piece
- extra-firm tofu, drained and: 1 pack (12 ounce pack, cubed)
- bean sprouts: 1 pack (8 ounce pack)
- grape tomatoes: 1 container (8 ounce container, halved)
- tuna: 1 can (5 ounce can, drained)
- green onion: 0.5 cup (minced)
- shoyu (Japanese soy sauce): 0.33333 cup
- olive oil: 1 Tbsp
- white sugar: 1 Tbsp
- sesame seeds: 2 tsp
- fresh ginger: 0.5 tsp (grated)
- clove garlic: 1 piece (minced)
Metric Conversion
Stages of cooking
-
Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
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Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.
