Thursday, November 19, 2009

Spicy Tofu Bento Bowl

Made this tonight for our weekly vegetarian dinner and it was so delicious I had to share.  Vegetarian Times Magazine.

Spicy Tofu:
1/4 c low-sodium soy sauce
1/4 c chile-garlic sauce
2 Tbs. dark sesame oil
14 oz extra firm tofu ( I cubed it and let it drain on kitchen towel all day)
5 green onions, finely choppped
1/4 c plain yogurt
2 Tbs. lemon juice

1/4 c low sodium soy sauce
2 Tbs. lemon juice
1 Tbs. minced fresh ginger ( I opted to grate vs. mince)
1 tsp. chile garlic sauce
cooked brown rice
mixed baby greens
carrot (optional)
cucumber, seeded and choppped (optional)
avocado, peeled and sliced (optional)
Toasted sesame seeds (optional)

Spicy Tofu: Whisk together the soy sauce, chile, and sesame oil in bowl.  Heat a skillet over medium heat.  Dip tofu in soy sauce mixture and place into oil.  Fry until nice and golden brown.  Cool the tofu.
Mix the onions, yogurt, and lemon juice in remaining soy-chile mixture.  Toss with tofu.

Make Salad:  Whisk the soy sauce, lemon juice, ginger, and chile sauce in bowl or mason jar.
Place dressing on bottom of bowl.
Mound the rice on top.
Top with greens.
Shave carrot strips over top with peeler. (optional)
Top with tofu.
Top with cucumber and avocado. (optional)
Sprinkle with toasted sesame seeds.  (optional)


1 comment:

  1. Leftovers be damned. This was super good. Thanks K!