Layered Tofu-Taegu Salad


I had this salad at a neighborhood restaurant, where it was the featured “salad of the day.” The dressing was actually a local bottled dressing, so I use one of my favorite “local-style” dressings instead. I added some ingredients to add a bit more color to the dish, as I prepared this for a gathering. It’s one of those dishes, no one wants to be the first one to serve out of the dish and ruin the dish.

Posted By: Deirdre K Todd
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Prep Time: 30-40 minutes | Cook Time: | Ready In: 30-40 minutes
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US Metric

1 small head romaine lettuce, thinly sliced

1 small bunch watercress, 1-inch pieces

1 (9-10 oz) pkg. bean sprouts

3 medium tomatoes, diced

1 (20 oz) block firm tofu, 1-inch cubes

1 small red onion, thinly sliced

1 c. taegu (seasoned dried codfish)

1 c. takuwan (pickled radish), thinly sliced

4-6 stalks green onion, chopped


½ c. Aloha shoyu

½ c. rice wine vinegar

¼ c. sugar

¼ c. vegetable oil

¼ c. sesame seed oil

2 cloves garlic, minced

1 tsp. ginger, minced

½ tsp. freshly ground black pepper


how to serve:

In a trifle bowl  or other deep glass dish (where you can see the layers), layer salad items as listed. In a dressing jar; combine dressing ingredients. Shake to combine well. For service: drizzle salad with dressing. Serve immediately. Serves 12.