Fresh Greens and Spicy Tofu Bento Bowl |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great one dish, pan-asian meal and makes for a healthy, well-balanced lunch or dinner. The combination of the spicy, rich tofu and the fresh cool greens really makes the dish pop. Adapted from Vegetarian Times. Ingredients:
1/4 cup low-sodium soy sauce |
1/4 cup chili-garlic sauce |
2 tablespoons dark sesame oil |
14 ounces extra-firm tofu, drained and cubed |
1/2 cup green onion, finely chopped |
1/4 cup nonfat yogurt |
2 tablespoons lemon juice |
2 cups cooked rice |
4 1/2 cups mixed baby greens |
2 carrots, peeled |
1 cucumber, sliced (1 1/2 cups) |
1 avocado, peeled and sliced |
1 tablespoon toasted sesame seeds (optional) |
Directions:
1. Whisk together soy sauce, chile-garlic sauce, and sesame oil in bowl.
2. Heat skillet over medium heat. Dip tofu in soy sauce mixture; cook 10 minutes, or until browned. Cool 10 minutes.
3. Add green onions, yogurt, and lemon juice to remaining chile mixture. Toss with tofu.
4. 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 chile-soy sauce mixture.
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