Water Cress Salad

Courtesy of Lani Terri

1 large bunch of water cress
1 block tofu – preferably azumaya brand
2 geen onions
1 medium tomato
2 T sesame seeds

Put tofu in colander with plate or bowl underneath and let drain in refrigerator for at least 1/2 hour.

Make dressing and prepare vegetables while the tofu is draining.

1/4 cup soy sauce
1/4 cup canola oil
2 T of mirin
1 T sesame oil
1 tsp sugar

Chill dressing.

Chop watercress, green inions and cut tomato into bite sized pieces.  Cut tofu into small squares

Layer tofu on large serving platter. Next layer watercress, tomato, then green onions. Chill platter in refrigerator at an angle for at least 1/2-1 hour. Drain excess water from platter, pour dressing over salad and sprinkle sesame seeds on top.

Serve immediately.

Great on a hot day. Serves 6-8.