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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.

Posted By: Deirdre K Todd
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Prep Time: 30-40 minutes | Cook Time: | Ready In: 30-40 minutes
Ingredients: Print   Add to cart
US Metric
  • 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

Cooking Process:

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.

how to serve:

For service: drizzle salad with dressing. Serve immediately. Serves 12.