This super simple salad is a local favorite in Hawaii. Don’t be turned off by the smell of the fish sauce, because it really adds umami and depth of flavor to the salad. If you really want to make the salad authentic, add some mini dried shrimp!
Tofu Watercress Salad
1 16-oz (1 lb) block regular or firm tofu, cut into small cubes
1 pint (~10.5oz) cherry or grape tomatoes, halved
1 bunch watercress, cut into 1″ segments
1/2 bunch cilantro, rough chopped
1/2 red onion, thinly sliced
3/4 cup soy sauce
1/2 cup sugar
2 tsp sesame oi
2 tbsp fish sauce (patis)
sriracha
– Rinse watercress and red onion under cold water to remove any dirt and crisp up the red onion. Drain well
– Combine watercress, red onion, tofu, and tomatoes in a large mixing bowl
– In a separate bowl, whisk together soy sauce, sugar, sesame oil, fish sauce and sriracha to desired spiciness and pour over watercress
– Mix salad together and allow to sit for at least 30 minutes so all the flavors can blend
- The watercress will wilt and shrink, so if you want a greater proportion of watercress to other ingredients try using 2 bunches
Mochi's Hut 