Layered Salmon Salad - cooking recipe

Ingredients

1 block firm tofu, drained and cubed
1 (16 oz.) can salmon, drained and flaked
1 tomato, diced
1 (12 oz.) pkg. bean sprouts
1 bunch watercress, cut into 1 1/2-inch pieces
1/3 c. salad oil
1/2 c. shoyu
1 small onion, chopped
1/2 c. green onions, chopped
1 clove garlic, minced

Preparation

On a large platter, layer the ingredients in the following order:
tofu, salmon, tomato, onion, bean sprouts, watercress and 1/4 of the green onions.
In a saucepan, combine the salad oil and garlic.
Bring to a boil.
Remove from heat and add the shoyu and the remaining green onions.
Mix well.
Pour the dressing over the salad and serve immediately.