Sumida Tofu Watercress Salad
This salad is the signature healthy dish at Brigham Young University, Hawaii. It features Sumida watercress, molasses, Sambal Olek chili paste and Hawaiian salt
1 lb. fresh Sumida watercress
1 tbsp. vinegar
1 tsp. molasses
1 tbsp. soy sauce
1 tbsp. sesame oil
½ tbsp. Hawaiian salt
1 tsp. Sambal Olek chili paste
½ lb. firm tofu, cut in cubes
½ tbsp. sesame seeds
1. Wash watercress and trim bottom. Bring pot of water to boil and add watercress for 15 seconds. Immediately cool in cold ice bath and rain well. Paper towel watercress to absorb most of the moisture.
2. In a large bow add vinegar, molasses, Sambal Olek, soy, salt and oil together. Add firm tofu and watercress to sauce and mix well. Let soak for 10 minutes.
3. To serve, squeeze excess sauce from veggies, plate and sprinkle sesame seeds on top.
Recipe by Brigham Young University, Laie, Hawaii