A vibrant and refreshing salad featuring the crisp bite of watercress and the subtle, savory notes of tofu. Inspired by Hawaiian flavors, this dish is a delightful balance of textures and tastes, perfect as a light lunch or a flavorful side.

Follow The Directions

01

Step

15 mins

In a large bowl, combine the prepared watercress, cubed tofu, bean sprouts, halved grape tomatoes, drained tuna, and minced green onion. (Prep time: 15 minutes)

02

Step

5 mins

In a separate small bowl, whisk together the shoyu, olive oil, sugar, toasted sesame seeds, minced garlic, and grated fresh ginger until well combined. (Prep time: 5 minutes)

03

Step

5 mins

Drizzle the dressing over the salad, using just enough to lightly coat the ingredients. Remember, a little goes a long way! Gently toss the salad to ensure everything is evenly coated. (Prep time: 5 minutes)

04

Step

Serve immediately and enjoy the refreshing flavors of this Hawaiian-inspired salad.

For a richer flavor, marinate the cubed tofu in a tablespoon of shoyu for about 30 minutes before adding it to the salad.
Toasting the sesame seeds enhances their nutty flavor. Toast them in a dry pan over medium heat for a few minutes, until fragrant and lightly golden.
If you don't have fresh ginger, 1/4 teaspoon of ground ginger can be used as a substitute.
Feel free to adjust the amount of shoyu and sugar in the dressing to suit your taste preferences. Start with the recommended amount and add more to taste.
This salad is best served fresh. If preparing ahead of time, keep the dressing separate and toss just before serving to prevent the watercress from wilting.

Abigale Walter

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