Hoisin-Sesame Salad with Baked Tofu Recipe

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Hoisin sauce is a thick sauce made from soybeans and a complex mix of spices that adds a spicy-sweet kick to this baked tofu salad recipe.
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In “EatingWell One-Pot Meals,” authors Jessie Price and the EatingWell Test Kitchen give you a book full of simple, satisfying, delicious dinners that can all be made in one pot.
4 servings SERVINGS



    • 1/3 cup canola oil
    • 3 tablespoons rice vinegar
    • 2 tablespoons hoisin sauce
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon sesame seeds, toasted
    • 1 scallion, minced


    • 12 cups mixed greens
    • 3 cups cubed baked tofu (12 ounces)
    • 2 cups carrot matchsticks or slices
    • 2 cups sliced snap peas


    • To make the dressing: 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. To make the salad:
    • Place greens in a salad bowl; toss with 1⁄2 cup of the dressing. (Refrigerate the remaining 1⁄4 cup dressing for another use.) Top the greens with tofu, carrots and snap peas.
    • Serve with baked sweet potato wedges tossed in soy sauce, sesame seeds and toasted sesame oil. Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
      This recipe has been reprinted with the permission of EatingWell One-Pot Meals, by Jessie Price and the EatingWell Test Kitchen, published by The Countryman Press, 2011.

    This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. If you find mixed greens labeled “Asian,” which typically include mizuna and other spicy greens, choose them for this recipe.