Hoisin-Sesame Salad with Baked Tofu

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.

From EatingWell: March/April 2011
Yield: 1 serving
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 1/3 cup canola oil
  2. 3 tablespoons rice vinegar
  3. 2 tablespoons hoisin sauce (see Notes)
  4. 1 tablespoon toasted sesame oil
  5. 1 tablespoon toasted sesame seeds (see Notes)
  6. 1 scallion, minced
  7. 3 cups mixed greens
  8. 3/4 cup cubed baked tofu (3 ounces)
  9. 1/2 cup carrot matchsticks or slices
  10. 1/2 cup sliced snap peas

Preparation

  1. 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.
  2. 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

Nutrition

Nutrition Per Serving: 336 calories; 21 g fat (2 g sat, 9 g mono); 0 mg cholesterol; 23 g carbohydrates; 17 g protein; 8 g fiber; 383 mg sodium; 836 mg potassium.

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).

1 Carbohydrate Serving

Exchanges: 2 1/2 vegetable, 2 medium-fat meat, 2 fat