Tofu and Salmon Salad

• 2 Cakes Tofu
• 1 can Pink Salmon
• 3 Med. Tomatoes
• 3 stalks Green Onion
• Shredded Lettuce

Drain tofu 2 to 3 hours then chill. Cut tofu into large cubes. Arrange on shredded lettuce and put layers of salmon and diced tomatoes. Garnish with green onion.

SAUCE
1/2 C. Wesson Oil
3/4 C. Shoyu
1 T. Sesame Oil
1/2 Lemon Juice

Heat oil in a pot until first bubbles and smoke appear. Place the pot in the sink over a wooden board, carefully pour shoyu and lemon juice mixture into the pot. Return to burner and cook for a few seconds. Cool and chill. Pour sauce over the salad before serving.