Layered Tofu-Taegu Salad
I had this Tofu-Taegu salad at a neighborhood restaurant, where it was the featured “salad of the day.” The dressing was actually a local bottled dressing, so I use one of my favorite “local-style” dressings instead.
I added some ingredients to add a bit more color to the dish, as I prepared this for a gathering. It’s one of those dishes, no one wants to be the first one to serve out of the dish and ruin the dish.
- 1 small head romaine lettuce, thinly sliced
- 1 small bunch watercress, 1-inch pieces
- 1 (9-10 oz) pkg. bean sprouts
- 3 medium tomatoes, diced
- 1 (20 oz) block firm tofu, 1-inch cubes
- 1 small red onion, thinly sliced
- 1 c. taegu (seasoned dried codfish)
- 1 c. takuwan (pickled radish), thinly sliced
- 4-6 stalks green onion, chopped Dressing:
- ½ c. Aloha shoyu
- ½ c. rice wine vinegar
- ¼ c. sugar
- ¼ c. vegetable oil
- ¼ c. sesame seed oil
- 2 cloves garlic, minced
- 1 tsp. ginger, minced
- ½ tsp. freshly ground black pepper
In a trifle bowl or other deep glass dish (where you can see the layers), layer salad items as listed. In a dressing jar; combine dressing ingredients. Shake to combine well.
For service: drizzle salad with dressing. Serve immediately. Serves 12.