Layered Tofu Salad With Warm Soy Sauce Dressing

• 2 large heads iceberg lettuce, shredded
• 3 medium red onions, thinly sliced
• 3 quarts bean sprouts
• 9 medium tomatoes, cut into ½-inch cubes
• 3 pounds Silken tofu, cut in ½-inch cubes
• 1½ pounds canned red salmon or light tuna
• 3 cups (3 ounces) watercress, cut into 1-inch pieces (optional)
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Dressing

• ¾ teaspoon bottled hot-pepper sauce
• 1 cup soy sauce
• 1½ cups vegetable (soybean) oil
• 1½ cups green onions, minced
• 9 cloves garlic, mashed
• 1½ teaspoons sugar
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For buffets, layer salad ingredients in order of listing in a large, shallow bowl or serving platter. Just before serving, heat ingredients for Warm Soy Sauce Dressing. Toss salad and serve.

For a sit-down meal, toss salad and serve about 2 cups per serving. Garnish with choice of cherry tomatoes, sliced red onions, sweet red or yellow peppers, sugar pea pods, or sliced cucumbers.

Serves 12

Nutrition per serving (about 2 cups): 395 calories, 21 g fat, 6 g fiber, 1 g saturated fat, 27 g carbohydrates, 25 mg cholesterol, 1787 mg sodium, 29 g protein

Note: For a “Kansas version” of this recipe, add ½-inch ham cubes and thinly sliced beef. Also added were canned black soybeans and edamame beans.