Fresh tofu salad with a sesame, garlic and soy sauce dressing.
Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.
Per Serving: 215 calories; protein 19.3g; carbohydrates 9.1g; fat 12.3g; cholesterol 12.6mg; sodium 1298.8mg.