Layered Tofu-Taegu Salad
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.
Posted By: Deirdre K Todd
Prep Time 40 minutes mins
Cook Time 0 minutes mins
Total Time 40 minutes mins
Course Salad
Cuisine Hawaiian, Local
- 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
Dressing:
- 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.
Keyword salad of the day, local style dressings, Tofu Taegu salad, dish, watercress, bean sprouts