Description
- 1 ½ cup Lee Kum Kee shoyu
- ¾ cup granulated sugar
- Juice of 1 lemon
- 3 tbsp sesame oil
- 1 tbsp ginger, minced
Instructions
Combine all the ingredients for dressing and mix well. Mix watercress and sprouts in a bowl and transfer half of it to a large serving platter. Then layer with half of the tofu. Repeat again with tofu and watercress. Finish final layer with diced tomatoes, green onions and sesame seeds.
Summary
| Yield | |
|---|---|
| Prep time | |
| Cooking time | |
| Total time |
Ingredients
1 1⁄2 c
Lee Kum Kee shoyu 3⁄4 c
granulated sugar 1
Juice of 1 lemon 3 T
sesame oil 1 T
ginger, minced 1 T
sesame seeds, roasted 1 bn
watercress, trimmed 1⁄2
bag bean sprouts 1
box extra firm tofu, cubed ¾” 1⁄2
bag fresh tomatoes, diced 1⁄4 c
green onions, sliced 1⁄2 c
red cabbage sliced ¼”Notes
