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Korean Tofu Salad

Featured in the Honolulu Star-Bulletin on August 9, 2006.



Korean Tofu Salad

  • 1 bunch watercress, cut into 1 1/2-inch lengths
  • 1 package (10 ounces) bean sprouts
  • 1 block (20 ounces) firm tofu, drained and cubed
  • 2 tomatoes, diced
  • 3 ounces taegu (Korean seasoned shredded codfish)
  • 1 Maui onion, thinly sliced
  • 1 cup diced takuwan (Japanese pickled long white radish)
  • 1/4 cup chopped green onion


  • 1/2 cup shoyu
  • 1/4 cup canola oil
  • 1 to 2 cloves garlic, minced
  • 1 tablespoon sugar


On a large platter, spread ingredients in layers in the following order: watercress, bean sprouts, tofu, tomatoes, taegu, onion, takuwan, green onion. In a small saucepan, combine dressing ingredients and bring to a boil. Remove from heat; cool and pour over salad just before serving. Makes 10 servings.

Approximate nutrient analysis per serving:
200 calories, 12 g fat, 1 g saturated fat, 5 mg cholesterol, greater than 1400 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g sugar, 14 g protein


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