- sesame oil
- optional: sliced green onions and /or black sesame seeds for garnish
Make Ahead Tip: Marinate the tofu (Step 1) for up to 4 hours. Cover and refrigerate roasted tofu (Steps 2-3) for up to 3 days. Cover and refrigerate the rice balls (Step 5) for up to 2 days.
Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
- Soy-Lime Tofu & Rice Bento Lunch
- From EatingWell: March/April 2009 — Subscribe to EatingWell Magazine Today!
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- READER'S COMMENT:
- Recipe
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- serving
- Active Time: 30 minutes
- Total Time: 1 hour 50 minutes
- NUTRITION PROFILE
- Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High fiber | Gluten free |
- View Our Nutrition Guidelines » INGREDIENTS
- TOFU & DIPPING SAUCE
- reduced-sodium soy sauce
- lime juice
- toasted sesame oil
- prepared peanut sauce
- RICE BALLS
- cooked short-grain brown rice
- rice vinegar
- salt
- FRUIT & VEGETABLES
- steamed sugar snap peas
- orange wedges
- # 2 tablespoons vegetable oil
- # 3 tablespoons soy sauce
- # Coarse salt
- # 1 to 2 tablespoons rice vinegar
- # 1 to 2 teaspoons toasted sesame oil
- vegetable oil
- soy sauce
- rice vinegar
- Coarse salt
- red-pepper flakes
- cornstarch
“Take a break from meat and serve these easy wraps at your next get together. They’re full of protein and flavor and low in fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.”
Per serving (about 9oz/253g-wt.): 250 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 700mg sodium, 21g total carbohydrate (5g dietary fiber, 7g sugar), 15g protein
- canola oil*
- finely chopped yellow onion
- finely chopped zucchini
- chopped carrot
- finely chopped mint
- chopped green onions
- butter lettuce
- Lime wedges
- vegetable or peanut oil
- chopped garlic
- tamari
- chicken broth
- granulated sugar