Best Spicy Tofu Bento Bowl Recipes

FRESH GREENS AND SPICY TOFU BENTO BOWL

Fresh Greens and Spicy Tofu Bento Bowl image

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.

Provided by sofie-a-toast

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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.
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.

SPICY TOFU BENTO BOWL

SPICY TOFU BENTO BOWL image

Number Of Ingredients 19

Ingredients

Spicy Tofu
¼ cup low-sodium soy sauce
¼ cup chile-garlic sauce
2 Tbs. dark sesame oil
14 oz. extra-firm tofu, drained and cubed
5 green onions, finely chopped (½ cup)
¼ cup nonfat yogurt
2 Tbs. lemon juice
Salad
¼ 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 ½ cups mixed baby greens
2 carrots, peeled
1 cucumber, sliced (1 ½ cups)
1 avocado, peeled and sliced
1 Tbs. toasted sesame seeds

Steps:

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.

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