Serves: 4 People
- 1 bunch washed watercress
- 1 cup carrots, grated
- 11/2 tablespoons toasted sesame oil
- 2 tablespoons umeboshi plum vinegar
- ½ cup baked tofu
- Tear watercress into small pieces.
- Mix with carrots in a salad bowl.
- Drizzle sesame oil and vinegar over salad and toss.
- Dice tofu into bite-size pieces.
- Serve in individual salad bowls and sprinkle tofu onto each.