Tofu Watercress Salad
Hawaiian tofu watercress salad is protein-packed tofu tossed with peppery watercress, tomato, beansprouts, onions, and a vibrant dressing.
Ingredients
For the Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon shoyu or soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic
- 1 inch ginger peeled
For the Salad
- 200 g extra firm tofu cubed
- 1 large tomato cubed
- 80 g watercress roughly cut*
- 60 g beansprouts roughly cut
- 20 g red onion sliced
Instructions
- Add 2 tablespoons rice vinegar, 1 tablespoon shoyu or soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 3 cloves garlic, and 1 inch ginger to a food processor or blender and pulse until everything is completely blended. Continue until the dressing is emulsified, giving it a slightly creamy consistency.
- Optionally, cook 200 g extra firm tofu (cubed)**. If you wish to cook the tofu, take a small pan or wok and cook half the tofu cubes on all sides until lightly browned. You can use oil or on a non-stick surface, skip the oil.
- Add 1 large tomato (chopped), 80 g watercress, 60 g beansprouts, and 20 g red onion (chopped) to a large bowl. Pour over the dressing and toss to mix.
- Transfer to the fridge and the tofu watercress salad sit for around an hour to let the flavours meld together.
Notes
*I like to leave half the watercress whole and cut the rest. Serving the salad on a bed of uncut watercress adds more textural diversity and lends a beautiful, show-stopping presentation.
** Traditionally, Hawaiian tofu watercress salad uses raw tofu. For textural interest, I like to pan-fry half and leave the rest un-cooked. Blanching your tofu is another great way to improve the texture (it becomes firmer) without browning.
Nutrition
Serving: 1gCalories: 104kcalCarbohydrates: 7gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 234mgFiber: 1gSugar: 5g
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