Wednesday, January 27, 2010

Spicy Tofu Bento Bowl

This is kind of similar to the bibimbap we like so much, in that it's a bunch of stuff piled on top of rice with some spicy sauce. This has different vegetables, some tofu, and no egg. The spicy sauce is very good. We really liked this a lot. I don't think I would make the additional dressing again because I don't think it was really noticeable or important. But the tofu is great. We used sambal oelek instead of our usual sriracha, which was fun. Spicy spicy! We would make this again.

Oh and I was very excited to use some of the new black sesame seeds I got from Penzeys, so that's what all the black flecks are!

bento bowl

Spicy Tofu Bento Bowl
Vegetarian Times, November 2009

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.

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

Salad
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.

Yield: 6 servings

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