Fast and Simple Spicy Tofu Bento Bowl Recipe

Fast & Easy Dinner: Spicy Tofu Bento Bowl

March 18, 2010

After overindulging on pub favorites and loads of beer, tonight keep things light and healthy with a vegetarian meal that's full of crunchy veggies. The spicy tofu is seasoned and seared with a sauce made from sesame oil and soy sauce. The mixture sits on a bed of brown rice, baby greens, shredded carrots, sliced cucumbers, and creamy avocado. A sprinkling of toasted sesame seeds is the finishing touch that gives this salad an exotic flair.

Pack up the leftovers and enjoy for lunch tomorrow. Get the recipe when you read more.

From Vegetarian Times

Spicy Tofu Bento Bowl

Ingredients

For the 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
For the 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

Directions

To make Spicy Tofu: 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: 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.

Serves 6.