Tuesday, February 8, 2011

Spicy Tofu Bento Bowl


Spicy Tofu Bento Bowl || Vegetable Times

Spicy Tofu:
1/4 cup low-sodium soy sauce
1/4 cup chile-garlic sauce
2 Tbs. dark sesame oil
14 oz. extra-firm tofu, drained and cubed
5 green onions, finely chopped (1/2 cup)
1/4 cup nonfat yogurt
2 Tbs. lemon juice

1/4 cup low-sodium soy sauce
2 Tbs. lemon juice
1 Tbs. minced fresh ginger
1 tsp. chile-garlic sauce
2 cups cooked short-grain brown rice
4 1/2 cups mixed baby greens
2 carrots, peeled
1 cucumber, sliced (1 1/2 cups)
1 avocado, peeled and sliced
1 Tbs. toasted sesame seeds

To make Spicy Tofu:

1. Whisk together soy sauce, chile-garlic sauce, and sesame oil in bowl. Heat skillet over medium heat. Dip tofu in soy sauce mixture; cook 10 minutes, or until browned. Cool 10 minutes. Add green onions, yogurt, and lemon juice to remaining chile mixture. Toss with tofu.

To make Salad:

2. Whisk together soy sauce, lemon juice, ginger, and chile-garlic sauce in bowl. Mound rice in serving bowls. Top with greens. Shave carrot strips over top with vegetable peeler. Top with tofu, cucumber, and avocado. Sprinkle with sesame seeds; serve with soy sauce mixture.

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