Easy Tofu Salad with Tuna and Watercress

3 cups bean sprouts

1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes

2 (5 ounce) cans tuna, drained

1 bunch watercress, chopped

2 tomatoes, cubed

¼ cup Japanese pickled radish

½ cup chopped onion

4 cloves garlic, thinly sliced

¼ cup sesame oil

½ cup soy sauce

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.