Hoisin-Sesame Salad with Baked Tofu
This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.Yield: 1 serving
Active Time: 15
Total Time: 15
- 1/3 cup canola oil
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce (see Notes)
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds (see Notes)
- 1 scallion, minced
- 3 cups mixed greens
- 3/4 cup cubed baked tofu (3 ounces)
- 1/2 cup carrot matchsticks or slices
- 1/2 cup sliced snap peas
- Place canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds and scallion in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
- Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with tofu, carrots and snap peas.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
- Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
- Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
Nutrition Per Serving
|fat||21 g (2 g sat, 9 g mono)|
Nutrition Bonus Vitamin A (305% daily value), Vitamin C (100% dv), Folate (57% dv), Iron (26% dv), Potassium (25% dv), Calcium (24% dv), Magnesium (16% dv).
Carbohydrate Serving 1
Exchanges 2 1/2 vegetable, 2 medium-fat meat, 2 fat
From EatingWell March/April 2011