Easy Tofu Salad With Tuna And Watercress Recipes

Steps:

• Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
• 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.

Steps:

• Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

Steps:

• Drain tofu on paper towels in refrigerator for at least 1 hour.
• After tofu is drained, cut into 1" blocks.
• Heat pot of lightly salted water.
• Cut 2 inches off bottom of watercress and discard.
• Cut watercress into 3" pieces.
• When water comes to boil, add cut watercress and parboil for 30 seconds.
• Drain and cool in ice bath.
• Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
• Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
• Drizzle with Oriental Salad Dressing at time of serving.