Sesame-Hoisin Salad with Baked Tofu
Servings: 1
This Asian-inspired salad is made satisfying by adding savory baked tofu. The carrots and snap peas add some crunch. Try it for your next packaged lunch. To keep the ingredients from getting soggy, pack the salad toppings, greens, and dressing in separate containers and mix them just before eating.
Ingredients:
1/3 Cup Canola Oil
3 Tbsp Rice Vinegar
2 Tbsp Hoisin Sauce (Can Be Found In Asian Section Of Supermarket)
1 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds
1 Minced Scallion
3 Cups Mixed Greens
3/4 Cup Cubed Baked Tofu
.50 Cup Carrot Matchsticks
.50 Cup Sliced Snap Peas
Instructions:Â
- Place the canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds, and scallion in a bowl or a jar with a tight-fitting lid. Shake until it is well combined.
- Place your greens in an individual salad bowl, and toss them with two tablespoons of the dressing. Refrigerate the remaining sauce. Top the greens with tofu, carrots, and snap peas.
3 Responses
All look good.. why is it that no one makes Waldorf Salads anymore. back in the 60’s you’d find them om most restaurant menus. I make it for myself but most people I know have never even heard of a Waldorf Salad…
Hi! I am 65 and have heard of and eaten Waldorf Salad many times, but not in a long time, I must admit. My mom used to serve it on top of lettuce leaves on a small plate for each person at Thanksgiving dinner. Delicious! And I agree, you never hear of it anymore. 🙂
Many people now call it fruit salad and is as close,as you get. I would live your version of Waldorf salad!