Sumida Tofu Watercress Salad
Brigham Young University, Laie, Hawaii
In 2010, Chef Spencer Tan introduced the Sumida Tofu Watercress Salad at the BYU-Hawaii sponsored farmer’s market, following a tour of a local watercress farm by the school’s foodservice management team. It was an instant hit, says David Keala, director of food services. Watercress and tofu sales doubled and, at the market, samples of the salad were the first to be grabbed by taste testers. Shortly after, the salad was introduced in the main dining facility, called Anytime Dining, for the 2,500 students who live and eat on the Laie campus, where it’s now a staple in the salad rotation. The salad has become the school’s signature healthy dish.