In our home, we love watercress! So when we found a Big Island farmer that was growing land cress, we were equally as excited! With leaves a little more slender and a deep peppery flavor, land cress is very similar to watercress - great for cooking or perfect enjoyed raw as a salad.
This recipe highlights the intense flavors of all our favorite island veggies complimented by Tomori's hand crafted tofu. Earthy, bold, and subtly sweet - this salad is refreshing yet comforting with fresh ingredients full of complex flavors.
20 Oz Tomori Firm Tofu, Cubed
2 Medium Tomatoes, Wedged
6-7 Oz Land Cress (or Watercress), Cut into 1" Pieces
1/2 Medium Yellow Onion, Sliced
To Taste Roasted Garlic
To Taste Sea Salt
1/4 Cup Akakai Green Onion, Thin Sliced (Optional)
1/4 Cup Vegetable Oil
2-3 Cloves Minced Garlic
1/2 Cup Soy Sauce
1/4 Tsp Sesame Oil
1/2 Tsp Lemon Juice
1 Tsp Raw Honey
Prep by cutting tofu and all vegetables. Place tofu on a paper towel so it may soak up excess water from tofu cubes.
On the stove, place a small frying pan on medium heat. Add oil and allow to heat for a few seconds. Next, add minced garlic; stir rapidly and allow garlic to brown (about 15 seconds). Remove from heat - garlic should be nicely toasted, be sure to avoid garlic turning black.
Place a strainer over a heat-safe bowl. Strain oil from roasted garlic and reserve oil; reserve roasted garlic separately. Set aside.
In a mixing bowl, combine all dressing ingredients (including garlic oil once cooled). Whisk until combined well and set aside.
In a salad bowl or casserole, layer salad ingredients as follows: tofu first (on bottom), tomatoes, land cress and onions. When ready to serve, pour dressing over salad and fold ingredients gently to combine.
Finish by topping with roasted garlic, fine sea salt and green onion (optional) to taste. Enjoy!
WATCH THE TUTORIAL:
To see this recipe in action, watch Ocean's tutorial below: