Recipe by sofie-a-toast
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.
Top Review by rpgaymer
Mmmm, this is so good. The store was out of extra-firm tofu though, so I had to use the firm kind... It kind of fell apart in the sauce and looked like a chunky tofu scramble, but it still tasted incredible. The only change I would maybe make next time is cutting down the amount of sesame oil in half, as it was a bit overpowering.
For the Tofu
- 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
For the Salad
- 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)
Directions See How It's Made
- 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.