Hoisin-Sesame Salad with Baked Tofu

3.9 (15)
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


  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

  • 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

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

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