Easy Tofu Salad with Tuna and Watercress

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups bean sprouts
• 1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
• 2 (6 ounce) cans tuna, drained
• 1 bunch watercress, chopped
• 2 tomatoes, cubed
• 1/4 cup Japanese pickled radish (optional)
• 1/2 cup chopped onion
• 4 cloves garlic, thinly sliced
• 1/4 cup sesame oil
• 1/2 cup soy sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of water to a boil, add the bean sprouts, and blanch for 30 seconds. Drain well, rinse under cold water, and set aside to cool.

2. Heat the sesame oil in a small skillet over low heat. Add the sliced garlic and cook 2 to 3 minutes, stirring, until lightly golden. Do not let it burn, then remove from the heat.

3. Stir the soy sauce into the warm garlic oil in a small bowl to make the dressing. Let it cool for a few minutes.

4. In a large bowl, combine the blanched bean sprouts, chopped watercress, cubed tomatoes, and chopped onion.

5. Add the cubed tofu and the drained tuna, breaking the tuna into flakes. Toss gently so the tofu stays intact.

6. If using, add the Japanese pickled radish to the bowl.

7. Pour the dressing over the salad and toss gently to coat. Serve right away.