Spicy Tofu Bento Bowl
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.
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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.
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
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g