Ingredients
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1/4 cup low-sodium soy sauce
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1/4 cup chili-garlic sauce
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2 tablespoons dark sesame oil
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1/2 cup green onion, finely chopped
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1/4 cup nonfat yogurt
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2 tablespoons lemon juice
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2 cups cooked rice
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4 1/2 cups mixed baby greens
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2 carrots, peeled
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1 cucumber, sliced (1 1/2 cups)
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14 ounces extra-firm tofu, drained and cubed
Instructions
- 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.