Tofu-Watercress Salad - cooking recipe

Ingredients

1/4 c. vegetable oil
2 to 3 garlic cloves, crushed
1/2 c. shoyu
1/2 medium round onion, thinly sliced
1 Tbsp. sugar
1/2 c. green onion, chopped
2 tomatoes, cut into 3/4-inch cubes
1 bunch watercress, cut into 1-inch lengths
1 (20 oz.) block firm tofu, drained well and cut into 3/4-inch cubes
1 can drained salmon or tuna

Preparation

Heat oil and garlic to a boil.
Turn off; remove garlic.
Add shoyu, sugar and green onion.
Mix well.
Set aside to cool.
In a 9 x 13-inch pan, layer tofu, onion slices, tomatoes, watercress and salmon or tuna. Pour cooled sauce evenly over layers.
Chill to serve.
May add more shoyu while serving, according to taste.