1 (14.2 oz.) box of regular (Japanese HINOICHI Tofu, cut in 1 inch cubes
1 (15 oz.) can salmon
1/4 Maui Onion and 3 green onions
2 c. bean sprouts
2 tomatoes
1/4 c. shoyu (soy sauce)
Dash Tabasco sauce

Drain Tofu and pat dry, cut in 1 inch cubes. Chop Maui Onion medium size and green onions. Cut tomatoes in small wedges. Combine shoyu and Tabasco and set aside. Layer bean sprouts, salmon, tomatoes and onions alternately in glass salad bowl. Add Shoyu mixture along with juice from salmon. Refrigerate for 2 hours to marinate toss and serve.