Cut the tofu into about 1 cm cubes. Cut the mizuna into about 5 cm sections. Remove the seeds from the tomato and cut into pieces the same size as the tofu.
Combine the sweet chili, sesame oil, and soy sauce.
Mix together Step 1, Step 2, and the bean sprouts.
Give it a taste. If there is too much sweet chili, add some more soy sauce. If there is too much sesame oil, it will be a bit greasy, so blot the excess.
Story Behind this Recipe
Pretty much everybody knows this salad in Hawaii.
It's actually supposed to be watercress, but I don't really like it and can't bring myself to eat it. I saw my friend make it with mizuna and so I took that tip from her. It's also good with cooked Spam.