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Layered Asian Salad

Featured in the Honolulu Star-Bulletin on January 2, 2008.



Layered Asian Salad

  • 1 block (20 ounces) firm tofu, well drained and cubed
  • 1 small Maui onion, thinly sliced
  • 1 package (12 ounces) bean sprouts
  • 1 tomato, diced
  • 6 inch takuwan (Japanese pickled white radish), slivered
  • 4 ounces taegu (Korean seasoned codfish)
  • 1 bunch watercress or spinach leaves, cut into 1 1/2 inch pieces
  • 1/2 cup canola oil
  • 1 clove garlic, minced
  • 1/2 cup reduced sodium soy sauce


On a large platter, layer tofu, onion, bean sprouts, tomato, takuwan, taegu, and watercress. Chill until ready to serve. In a small saucepan, heat oil over medium heat, add garlic and remove from heat; cool, add soy sauce. Pour dressing over salad and serve immediately. Makes 8 servings.

Approximate Nutrient Analysis per serving:
310 calories, 22 g fat, 2 g saturated fat, 0 mg cholesterol, 1000 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g sugar, 18 g protein


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