Serves 4
INGREDIENTS
- 1 bunch washed watercress
- 1 cup grated carrots
- 1 cup baked tofu
- 1-1/2 tablespoons toasted sesame oil
- ⅔ tablespoons plum vinegar or other vinegar
METHOD
- Tear watercress into desired size pieces
- Mix with carrots in a salad bowl
- Drizzle sesame oil and vinegar over salad and toss
- Dice tofu into bite-size strips
- Serve in individual salad bowls, sprinkle tofu on top of each and serve