4 16-oz blocks tofu

1 5-oz can tuna or salmon, 5 ounces

4 tomatoes, seeded, chopped

Sauce:

1/2 C salad oil

1 tsp sesame oil

1 C shoyu

4 cloves garlic, smashed

Heat oil and fry garlic until golden brown. Remove. Pour shoyu into hot oil. Remove from heat and cool.

Mix tuna, onion, and tomatoes. Cut tofu into bite-sized pieces. Toss with sauce.

Optional: Add green onions, or shredded cabbage or other vegetables. Serves 20.

Approximate nutritional analysis per 1/2 C serving: 205 calories, 14 g total fat, 1.5 g saturated fat, 5 mg cholesterol, 780 mg sodium

2 pkg Mori-Nu silken firm tofu

2 C bean sprouts, blanched

1 bunch watercress

1 cucumber, sliced

5 fresh mushrooms, sliced

2 tomatoes, chopped

2 stalks green onions, chopped

1 can salmon, crab, tuna, or imitation crab flaked

Layer ingredients in flat oblong dish with tofu on the bottom and refrigerate. This can be done ahead of time.

Dressing:

1/4 cup oil

1 Tbsp mirin

1 clove garlic, crushed

1/2 cup shoyu

1 Tbsp sesame oil

Combine dressing ingredients and shake well. Refrigerate. Pour over salad just before serving.