I had this Tofu-Taegu 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.
Layered Tofu-Taegu Salad
- 1 small head romaine lettuce, thinly sliced
- 1 small bunch watercress, 1-inch pieces
- 1 (9-10 oz.) 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
- 1/2 c. Aloha shoyu
- 1/2 c. rice wine vinegar
- 1/4 c. sugar
- 1/4 c. vegetable oil
- 1/4 c. sesame seed oil
- 2 cloves garlic, minced
- 1 tsp. ginger, minced
- 1/2 tsp. freshly ground black pepper
- 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.
How To Serve:
- For service: drizzle salad with dressing.
- Serve immediately.
- Serves 12.