In Hawaiian language, this salad is called lauʻai tōfū lēkō. Check the main post for suggested swaps and add-ins, plus a timing tip!
Course: Salad
Cuisine: American, Asian American, Hawaiian
Keyword: tofu salad, watercress salad
Servings: 4
Ingredients
⅓cupthinly sliced sweet or red onion
114-ounce block extra-firm tofu
⅓cupGinger Sesame Soy Dressing (above), plus more to taste
Kosher or fine sea salt
Black pepper
6 to 7ounceswatercress,trimmed, washed and spun dry
6 to 8cherry tomatoes,halved, or 1 small orange, peeled and segments halved crosswise
Instructions
Prep the tofu: Cut the tofu into ¾-inch cubes. Transfer to a clean dishtowel or several layers of paper towel and let sit for 5 to 10 minutes to drain a bit of water.
Tame the onion: Meanwhile, rinse the onion for 20 to 30 seconds then set aside to drain well.
Assemble and serve: Transfer the tofu and onion to a large mixing bowl. Toss with 1 or 2 pinches of salt, a few grinds of pepper, and 2 tablespoons dressing. Pile the watercress and tomato (or orange) on top. Season with 1 or 2 pinches of salt and a few grinds of pepper. Pour about 2 tablespoons of dressing on, toss. Taste and if needed, toss with the remaining dressing.