Follow these steps for perfect results
watercress
blanched
bean sprouts
blanched
tomatoes
diced
tuna or salmon
drained
tofu (firm)
drained and wrapped
green onions
cut in slivers
ginger
grated
Blanch watercress and bean sprouts separately.
Dice tomatoes.
Drain the tofu and wrap in paper towels for 15 minutes to remove excess water.
Cut green onions into slivers.
Grate ginger.
In a large bowl, combine blanched watercress, blanched bean sprouts, diced tomatoes, tuna or salmon, drained tofu, green onion slivers, and grated ginger.
Serve immediately or chill for later.
Expert advice for the best results
Add a splash of soy sauce or sesame oil for extra flavor.
Adjust the amount of ginger to your taste.
For a spicier kick, add a pinch of red pepper flakes.
Everything you need to know before you start
5 minutes
Can be made ahead of time and stored in the refrigerator.
Serve in a bowl, garnished with extra green onions.
Serve chilled or at room temperature.
Pairs well with a side of rice or crackers.
Complements the flavors of the salad
Discover the story behind this recipe
Tofu is a staple in many Asian cuisines.
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