Spicy Tofu Bento Bowl Recipe | Vegetarian Times Skip to main content

Spicy Tofu Bento Bowl

This salad from October 2006 gives classic veg ingredients an Asian flair. Bento refers to bento boxes, the containers with separate compartments used for take-along lunches in Japan.


Ingredient Set Name: 

Spicy Tofu


Ingredient Line: 
¼ cup low-sodium soy sauce
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¼ cup chile-garlic sauce
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2 Tbs. dark sesame oil
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14 oz. extra-firm tofu, drained and cubed
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5 green onions, finely chopped (½ cup)
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¼ cup nonfat yogurt
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2 Tbs. lemon juice

Ingredient Set Name: 



Ingredient Line: 
¼ cup low-sodium soy sauce
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2 Tbs. lemon juice
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1 Tbs. minced fresh ginger
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1 tsp. chile-garlic sauce
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2 cups cooked short-grain brown rice
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4 ½ cups mixed baby greens
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2 carrots, peeled
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1 cucumber, sliced (1 ½ cups)
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1 avocado, peeled and sliced
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1 Tbs. toasted sesame seeds


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:

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.

Nutrition Information: 

12 g
Total Fat: 
15.5 g
Saturated Fat: 
2 g
30 g
0 mg
858 mg
6 g
3 g
Serves 6

Comments on this Recipe

This is so good. We make it a lot! You can adjust how spicy easily with the chili-garlic sauce. We make quinoa, instead of rice, and add other veggies. I think the avocados are a must. It cools down the flavor.. Just as a side note, I always make double the tofu. It is really great in veggie spring rolls w/ dipping peanut sauce

This was a delicious dish. I will make it over and over again!

OMG!!! this is the best comfort food!! the only problem is that you will go for seconds until you can't eat any more!!

this is so so so the most delicious thing ever. you can feel good about eating it too... which makes it even more wonderful and amazing.

Great recipe! I'm a meat-eater but my girlfriend is a vegetarian, so I'm always looking for good tofu recipes (i'm the cook). This was so good. The yogurt dressing for the tofu was superb. Thanks for the recipe!

This is one of our family favorites. It's surprisingly filling. I add colored sweet peppers to it and sometimes whole snow peas. I do leave out the chile-garlic sauce as my 6 year old doesn't find that too appealing.

Fabulous! The colors are beautiful and the textures diverse. I served generous portions of the tofu because otherwise it was a little sparse for an entire meal. Wonderful recipe!

This is seriously my favorite meal. I make it about once a week. It is very tasty, and feels very balanced. The flavors compliment each other very well. I leave out the yogurt, (making it vegan). I also make twice the tofu they suggest. So yummy.

This is one of my favorite ways to make eat tofu! It's so good and I always add more tofu then suggested. (I've never added the yogurt though)

I was surprised by how flavourful this dish was! And for those who aren't vegan, don't forgo the yogurt -- it makes the tofu much more delicious!

So delicious! This dish is perfect!

Tasted like salt, not just regular salt, but, like, salty salty salt. Also, the recipe is aaaallllll messed up. It calls for soy multiple time but only instances it in the ingredients list once. It's just generally messed up and disappointing. If you try it I strongly advise using your "chef sense" to alter as needed. I resisted the urge to do so and got a disappointing mess.

What a great meal! I make this regularly and always get asked for the recipe.

This recipe has potential, and a few problems. It calls for 1/4 cup soy sauce, however, does not give portions in the salad dressing or the sauce for the spicy Tofu. Of course we put in the entire 1/4 cup in the beginning of the recipe and were at a loss when it came to the dressing! Does anyone have the appropriate measurments?

Hi Tess, thank you for letting us know about the error in the ingredients list. I reviewed the original recipe and edited it so that the measurements will be clearer.

This was great! I followed the recipe as is. As for the salad dressing I just poured it on top of the finish salad before adding the tofu. I made mine in one large serving bowl.

This is so freaking good. I wish you guys posted more "bowls"-- so easy to make for one. And everything seems healthier eaten out of a bowl!


B- How does this sound for dinner...sometime? That is if I haven't scared you off from cooking with me ;) -T.

do you serve it with the rice warm or cold?


Made this tonight, without yogurt as I don't eat dairy, and without sesame seeds as they don't add anything for me. It was delicious, the combination of the sauces and vegetables was amazing. For time savings we used trader joe's frozen mixed rice. And a tub of Organic Girl baby greens. I think this recipe as a main dish serves four not six. I will make this one again.

spicy tofu for collier

WAY too salty - and didn't really need that 2nd sauce.

I think something is wrong in this recipe. It is bizarre. Why are there two sauces that are almost all soy sauce? Salty, and the tofu sauce, with the yogurt and lemon juice, is way too sour. The best thing about this were the vegetables. No oil in the salad? And all spicy - everything is overwhelming. I think something is written wrong here, when so many people like it.

This recipe supposedly was revised but I can't figure it out…How much soy sauce? How much chile sauce?? This recipe is all messed up. Undoable!!!


Totally delicious! But no need to add yogurt. Perfect without.

delicious. My kids want to have it twice a month!