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Hoisin-Sesame Salad with Baked Tofu

:  March/April 2011

Your rating: None Average: 3.9 (11 votes)

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.


Hoisin-Sesame Salad with Baked Tofu Recipe

Makes: 1 serving

Active Time:

Total Time:

Nutrition Profile

Low calorie | High fiber | Low saturated fat | Low cholesterol | Low sodium | High potassium | High calcium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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

  • 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: 336 calories; 21 g fat ( 2 g sat , 9 g mono ); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Main dish, vegetarian
Salad, main dish
Ease of Preparation
Easy
Total Time
15 minutes or less
Ethnic/Regional
Asian
Servings
1
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Gluten free
Main Ingredient
Vegetarian, soy
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Make ahead instructions
Vegan
Vegetarian
Publication
March/April 2011
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