Lunch · Japanese
Japanese bento with teriyaki tofu
A compartmentalized bento box of glazed tofu, rice and pickled vegetables.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g extra firm tofu, cubed
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 300 g white rice, cooked
- 150 g cucumber, sliced
- 1 tbsp sesame seeds
Method
Toss the tofu cubes in the cornstarch.
Pan-fry the tofu in the vegetable oil for 7 minutes, turning, until golden.
Whisk the soy sauce, honey and ginger, pour over the tofu and simmer for 1 minute until glazed.
Pack the rice, tofu and cucumber into separate compartments of a lunchbox.
Sprinkle the tofu with sesame seeds before closing the box.