Ingredients

Spicy Tofu

¼ cup low-sodium soy sauce

¼ cup chile-garlic sauce

2 Tbs. dark sesame oil

14 oz. extra-firm tofu, drained and cubed

5 green onions, finely chopped (½ cup)

¼ cup nonfat yogurt

2 Tbs. lemon juice

Salad

¼ 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 ½ cups mixed baby greens

2 carrots, peeled

1 cucumber, sliced (1 ½ cups)

1 avocado, peeled and sliced

1 Tbs. toasted sesame seeds

Preparation

To make Spicy Tofu:

  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.

To make Salad:

  1. 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.