Spicy Tofu Bento Bowl

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This salad from October 2006 gives classic veg ingredients an Asian flair. Bento refers to bento boxes, the containers with separate compartments used for take-along lunches in Japan.

  • serving (1/3 cup rice plus 1 cup tofu and salad)Servings

Ingredients

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
  • SALAD
  • 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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 297
  • Carbohydrate Content: 30 g
  • Fat Content: 15 g
  • Fiber Content: 6 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 858 mg
  • Sugar Content: 3 g