Bento Box Stir Fried Tofu Noodles And Vegetables Recipes

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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

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.

BENTO BOX STIR-FRIED TOFU, NOODLES AND VEGETABLES



Bento Box Stir-Fried Tofu, Noodles and Vegetables image

Make and share this Bento Box Stir-Fried Tofu, Noodles and Vegetables recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 13

1 ounce soba noodles, uncooked
3 teaspoons low-sodium tamari, divided
2 teaspoons sesame seeds
1/2 teaspoon toasted sesame oil
pepper, to taste
1 nori, broken into small pieces
2 tablespoons whole wheat flour
2 teaspoons garlic powder
0.5 (12 ounce) package extra firm tofu, cut into 1/2 inch cubes
1 cup frozen broccoli florets, thawed
2 tablespoons carrots, grated
1 tablespoon fresh ginger, minced
1/4 cup frozen shelled edamame, thawed

Steps:

  • Cook noodles in boiling salted water 4 minutes. Drain, rinse with cold water, and drain again. Toss with 1 tsp tamari, sesame seeds, and sesame oil. Season with pepper, to taste.
  • Stir together flour and garlic powder in medium bowl. Add tofu, and toss to coat. Season with pepper, to taste.
  • Spray skillet with olive oil cooking spray. Heat over medium-high heat, add tofu, and saute 5 minutes, or until golden brown. Transfer to plate and sprinkle with 1 tsp tamari.
  • Return skillet to heat. Add 2 tbsp water and remaining 1 tsp tamari, then broccoli, carrots, and ginger. Stir and then cover. Simmer 3 minutes or until broccoli is warmed through.
  • Pack soba noodles in 1 section of bento box or portable container. Sprinkle nori on top of noodles. Pack 1/2 cup tofu cubes and 1/2 cup broccoli/carrot mixture in other sections, reserving remaining tofu cubes and broccoli/carrot mixture for use in other lunch dishes. Fill in last section with edamame. Refrigerate, uncovered, until all ingredients are chilled thoroughly. Cover box, and refrigerate until ready to serve.

Nutrition Facts : Calories 486.3, Fat 17.8, SaturatedFat 2.9, Sodium 309.7, Carbohydrate 58, Fiber 12.3, Sugar 4.2, Protein 35

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