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Hoisin-Sesame Salad with Baked Tofu

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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