Hoisin-Sesame Salad with Baked Tofu

Hoisin-Sesame Salad with Baked Tofu

2 Reviews
From: EatingWell Magazine, March/April 2011

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.

Ingredients 1 serving

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  • ⅓ 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
  • ¾ cup cubed baked tofu (3 ounces)
  • ½ cup carrot matchsticks or slices
  • ½ cup sliced snap peas


  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 336 calories; 21 g fat(2 g sat); 8 g fiber; 23 g carbohydrates; 17 g protein; 227 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 15,235 IU vitamin A; 60 mg vitamin C; 240 mg calcium; 5 mg iron; 383 mg sodium; 836 mg potassium
  • Nutrition Bonus: Vitamin A (305% daily value), Vitamin C (100% dv), Folate (57% dv), Iron (28% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 2 medium-fat meat, 2 fat

Reviews 2

May 23, 2013
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By: EatingWell User
Tasty dressing Really liked this. I added red bell pepper and jicama. Pros: quick, cool for summer
April 28, 2011
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By: cathlinberreth01
good start for an asian salad I marinated my tofu cubes before baking for extra flavor. I really liked this dressing. It would be easy to add toasted almonds or chow mein noodles for added crunch. But I like it just fine as is.
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