Fresh Greens And Spicy Tofu Bento Bowl Food

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

From the October 2006 issue of Vegetarian Times. As the title indicates... yes... the tofu is spicy.

Provided by VegSocialWorker

Categories Brown Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup low sodium soy sauce
1/4 cup hot chili-garlic sauce
2 tablespoons dark sesame oil
14 ounces extra firm tofu, cubed
5 green onions, finely chopped (about 1/2 cup)
1/4 cup nonfat yogurt
2 tablespoons lemon juice
1/4 cup low sodium soy sauce
2 tablespoons lemon juice
1 tablespoon minced fresh ginger
1 teaspoon hot chili-garlic sauce
2 cups cooked short-grain brown rice
4 1/2 cups mixed baby greens
2 carrots, peeled
1 cucumber, sliced (about 1 1/2 cups)
1 avocado, peeled and sliced
1 tablespoon toasted sesame seeds

Steps:

To make Spicy Tofu: Whisk together soy sauce, chili sauce and sesame oil in bowl.
Heat nonstick skillet over medium heat.
Dip tofu in chili mixture. Cook 10 minutes or until browned, turning occasionally. Add green onions, yogurt and lemon juice to remaining chili mixture. Toss with tofu.
To make salad:. Whisk together soy sauce, lemon juice, ginger and chili sauce in bowl.
Mound rice in the bowls.
Top with greens. Shave strips of carrots over top with vegetable peeler. Top with tofu, cucumber and avocado.
Sprinkle with sesame seeds and serve with sauce.

Nutrition Facts : Calories 266.3, Fat 14.1, SaturatedFat 2.2, Cholesterol 0.2, Sodium 744.6, Carbohydrate 28.2, Fiber 5.7, Sugar 4.1, Protein 10.5

SAUTEED TOFU WITH BITTER GREENS

Sauteed Tofu with Bitter Greens image

Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Number Of Ingredients 10

Ingredients

One 1-pound block extra-firm tofu
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon chili paste or Tabasco (optional)
3 tablespoons freshly squeezed lime juice
1 tablespoon grated ginger
2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
1 teaspoon sesame seeds, lightly toasted
1/4 teaspoon crushed red-pepper flakes
6 cloves garlic, thinly sliced

Steps:

Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 15 g, Sodium 412 g

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