Spicy Tofu Bento Bowl

Vegetarian Times Issue: November 1, 2009 p.37

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.

ingredient list

Serves 6

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

Directions

1. 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.

2. 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.

Nutritional Information

Per :

Calories	297
Protein	12g
Total Fat	15.5g
Saturated Fat	2g
Carbs	30g
Choelsterol	0mg
Sodium	858mg
Fiber	6g
Sugar	3g