Spicy Tofu Bento Bowl

• 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:
2. 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.
3. To make Salad:
4. 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.

ubc, ubc, sesame oil, extrafirm tofu, green onions, ubc, lemon juice, salad, ubc, lemon juice, fresh ginger, chilegarlic sauce, brown rice, mixed baby greens, carrots, cucumber, avocado, sesame seeds

Taken from www.epicurious.com/recipes/member/views/spicy-tofu-bento-bowl-52863381 (may not work)