Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::6
Yield::6 servings
Ingredients
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3 cups bean sprouts
1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
2 (5 ounce) cans tuna, drained
1 bunch watercress, chopped
2 tomatoes, cubed
¼ cup Japanese pickled radish (Optional)
½ cup chopped onion
4 cloves garlic, thinly sliced
¼ cup sesame oil
½ cup soy sauce
Directions
Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9×13-inch baking dish. Set aside. Place the onion in a bowl.
Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.