Email to Filus1217      

Hoisin-Sesame Salad w/ Baked Tofu (1)

Source of Recipe

.
Hoisin-Sesame Salad w/ Baked Tofu (1)

EatingWell: March/April 2011
Reviews rate this recipe 4 of 5 stars.
Exchanges & CC
Makes: 1 serving
Active Time: 15 minutes - Total Time: 15 minutes

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:
• 1/3 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

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:
• 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.
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. ++++ Carbohydrate Servings: 1 ++++ Exchanges: 2-1/2 vegetable, 2 medium-fat meat, 2 fat