3 blocks tofu (soft type)
1/4 cup oil (half salad oil, half sesame oil)
2 cloves garlic(or some ginger), mashed
1/2 cup soy sauce
2 T green onions, chopped (optional)
1 medium onion, chopped (optional)
2 medium tomatos, diced
1 bag (if pre-packaged or 4 handfuls) bean sprouts,washed and drained well
3 bunches watercress,washed and drained well
Sauce:
Heat oil and add garlic. Turn heat off. Add soy sauce and green onions .
Salad:
Slice tofu into cubes and place them into a single layer in a 9x13 pan.
Bring pot of water to a boil. Place bean sprouts in the boiling water (2-minutes) drain and cool immediately. (use same procedure for the watercress)
Add layers of onion, tomato, bean sprouts and watercress. Cover pan with plastic wrap and refrigerate.
Prior to serving, drain any water from the pan and pour the sauce evenly over the whole salad.