Tofu & salmon salad
This salad of salmon, tofu, and tomatoes drizzled with an Asian-inspired sauce makes a refreshing summer appetizer.
2 packages Morinaga Silken Tofu – Soft, chilled
1 can pink salmon, chilled
3 medium tomatoes, chilled
3 green onions, chilled
1/2 cup vegetable oil
1 Tbsp. sesame oil
3/4 cup soy sauce
1/2 lemon, juice only
Drain tofu, cut into equal pieces, and layer on bottom of serving tray. Drain salmon and sprinkle bits over tofu layer. Skin, seed, and chop tomatoes; sprinkle over salmon layer. Chop green onions and sprinkle over tomatoes.
Sauce: Should be prepared beforehand. Heat vegetable and sesame oil in pot until first wisp of smoke appears. Place pot in sink because it may splatter. Carefully pour soy sauce and lemon mixture into hot oil and stir.
Spoon sauce over salad just prior to serving.