Salad:

1 block tofu, cut into bite size pieces
1 large can salmon or tuna
1 medium onion, sliced
2 tomatoes, diced
1 green onion, chopped finely
Chinese cabbage, chopped finely

Dressing:

3/4 c. shoyu
1/2 c. salad oil
1 tbsp. sesame oil
1 tbsp. mirin (sweet rice wine)
toasted sesame seeds

On platter, arrange tofu, salmon and vegetables in order given. Combine ingredients for sauce and pour over salad just before serving.