Pear, Parmesan, Walnut and Hoisen Tofu Salad


  • 1 block Bean Supreme Marinated Hoisen & Sesame Tofu, cut into small slices (reserve sauce)
  • 1 cup shelled walnuts
  • 1.5 Tablespoons sunflower oil
  • 2 pears (still firm and crisp)
  • 200g mixed salad greens
  • 2 Tablespoons white balsamic vinegar
  • 4 Tablespoons extra virgin olive oil
  • 1/4 cup parmesan cheese
  • Salt and black pepper to taste


  1. Heat a non-stick fry pan & dry roast the walnuts for a few minutes, until they are fragrant. Remove from the heat and roughly chop.
  2. Heat 1 tablespoon of sunflower oil to the pan & once heated add sliced tofu with Hoisen sauce. Cook tofu on both sides, until it is warmed through, then add reserved sauce to the pan & gently cook until the liquid is reduced.
  3. Slice the pears thinly. Brush with remaining oil on pear slices & toast in moderate oven, 150°C, for 15 minutes.
  4. Blend together balsamic vinegar, olive oil, salt & pepper to taste. Wash salad greens & place on a serving dish. Add walnuts, tofu, pears and balsamic blend and gently mix together.
  5. Shave some parmesan cheese & scatter on top & serve.


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