Sesame Tofu Salad with Hoisin Dressing

By Claire Gallo, Senior Food Writer

There is no place I would rather be than cooking with some of my go to artists; Stevie Wonder, Fleetwood Mac, and Nick Jonas. The music doesn’t end when dinner is served.  Once everyone is sitting down, we keep the songs going. Sometimes music makes the meal.

However, after a long day at work Stevie Wonder can’t even help me. The last thing I want to do is cook. That is when I pull out one of my go to meals in minutes. My Sesame Tofu Salad checks all the boxes. It’s healthy, delicious, and quick to make. Think of this recipe as a deconstructed lettuce wrap, similar to what you would find in certain upscale Asian restaurants. It can also be made many different ways. Don’t worry if tofu is not your thing; feel free to swap in come ground chicken. Add whatever veggies you have in your fridge. If you are feeling extra adventurous, go ahead and use the tofu in a lettuce wrap. I don’t know about you but I make the biggest mess when I eat a lettuce wrap. The sauce goes everywhere. I like to serve the tofu over a bed of chopped lettuce. Any lettuce will do. I usually use Bok choy. The leaves are strong enough to stand up to the warm tofu and the white ends add a peppery crunch to the salad. I hope this recipe inspires you not only stay in but to turn your kitchen into the best room in the house with some music. Feel free to check out my kitchen playlist at the end.

Sesame Tofu Salad with Hoisin Dressing

Prep Time: 15 Minutes

Total Time 30 Minutes


Sesame Tofu

16 oz. firm-extra firm tofu

2 tbsp. cooking oil

½ medium onion, chopped

1 bell pepper, chopped

1 large carrot, julienned

¾ cup mushrooms, chopped

2 cloves garlic, minced

1 tablespoon ginger root, minced

¼ cup low sodium soy sauce

1 tbsp. oyster sauce

2 tsp. sesame oil

1 head Bok choy, chopped


Hoisin Dressing *

3 tbsp hoisin sauce

3 tbsp rice vingar

3 tbsp cold water

Remove tofu from package and place between 2 paper towels to absorb water. Heat oil in large non-stick skillet over medium heat. Add chopped onion, chopped pepper, and carrots. Cook until onions start to brown, about 5-7 minutes. Add mushrooms, garlic and ginger. Cook until fragrant, about 3 minutes. Add tofu to skillet. Use a spatula to break tofu into smaller pieces. Cook for 3 minutes. Stir in soy sauce, oyster sauce, and sesame oil. Cook over medium – low heat until well mixed. Meanwhile make the hoisin dressing. In a small mixing bowl, whisk together hoisin sauce, rice vinegar, and cold water. Serve Tofu over chopped bok choy. Drizzle with hoisin dressing, as desired. Serve salad with any extra dressing


*Note: This dressing can be easily doubled if extra is needed







If you haven’t realized, I love to cook. Cooking is my therapy. You start with a group of ingredients and end with one meal. Don’t get me wrong, there are still the days I just don’t feel like cooking. Whenever I feel this way I turn the cellphone off and the music on. I am very music driven, at the gym and at home. Filling the kitchen with music makes it the best room in the house.  So I wanted to share my playlist with you:

Claire’s Cooking Playlist:

Rhiannon-Fleetwood Mac

Seven Wonders-Fleetwood Mac

You Make Loving Fun- Fleetwood Mac

My Cherie Amour-Stevie Wonder

Higher Ground-Stevie Wonder

Chainsaw- Nick Jonas

Avalanch- Nick Jonas (feat. Demi Lovato)

Bacon- Nick Jonas

Fa Fa Fa Fa Fa (Sad Song)- Otis Redding

This Must Be the Place- Talking Heads

Just One Look- Doris Troy

Lakehouse- Of Monsters and Men

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