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


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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


  • 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


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

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