1 block tofu
1 pkg. bean sprouts
1 bunch watercress
1/2 cup soy sauce
1 (6-1/2 oz.) can tuna or salmon
2/3 cup minced green onions
Dressing:
1/4 cup sesame oil
1/2 cup salad oil
1 clove garlic
Drain well one block of tofu and cut in small blocks. Parboil the bean sprouts. Cut watercress in bite-sized lengths. Heat dressing ingredients together, making sure not to let garlic burn. Let cool and add 2/3 cup minced green onion and 1/2 cup soy sauce. Layer salad ingredients in bowl. Pour dressing over layered ingredients just before serving.