Spicy Tofu
1/4 cup low-sodium soy sauce
1/4 cup hot chili-garlic sauce
2 Tbs. dark sesame oil
14-oz. extra-firm tofu, cubed
5 green onions, finely chopped (about 1/2 cup)
1/4 cup nonfat yogurt
2 Tbs. lemon juice

Salad
1/4 cup low-sodium soy sauce
2 Tbs. lemon juice
1 Tbs. minced fresh ginger
1 tsp. hot chili-garlic sauce
2 cups cooked short-grain brown rice
4 1/2 cups mixed baby greens
2 carrots, peeled
1 cucumber, sliced (about 1 1/2 cups)
1 avocado, peeled and sliced
1 Tbs. toasted sesame seeds

Directions

1. To make Spicy Tofu: Whisk together soy sauce, chili sauce and sesame oil in bowl. Heat nonstick skillet over medium heat. Dip tofu in chili mixture. Cook 10 minutes, or until browned, turning occasionally. Cool. Add green onions, yogurt and lemon juice to remaining chili mixture. Toss with tofu.
2. To make Salad: Whisk together soy sauce, lemon juice, ginger and chili sauce in bowl. Mound rice in bowls. Top with greens. Shave strips of carrots over top with vegetable peeler. Top with tofu, cucumber and avocado. Sprinkle with sesame seeds, and serve with sauce.
   

Nutritional Information

Per SERVING:

Calories	297
Protein	12g
Total fat	15.5g
Carbs	30g
Cholesterol	mg
Sodium	858mg
Fiber	6g
Sugars	3g

http://www.vegetariantimes.com/recipes/10175?section=11