So for this week’s lunch, I made a tofu bento. This lunch is incredibly easy and perfect for when I don’t feel like cooking or making a lot of dishes. It’s also vegan-friendly (except for the tamagoyaki, which can easily be omitted). For this bento, you just need tofu, some common Asian condiments, and potato starch! For the vegetables and tamagoyaki, I made a large batch of vegetable side dishes for my two lunches, and you can find the recipe for those [here].
Ingredients:
16 oz extra firm tofu (two blocks)
¼ cup soy sauce
2 Tbsp sesame oil
2 Tbsp mirin
1 Tbsp sugar
Nori sheets (optional)
½ cup potato starch
Directions:
Prepare the Tofu:
Pat dry the tofu to remove any excess moisture.
Cut the tofu into squares or your desired shape.
(Optional) Wrap the tofu slices in nori sheets like sushi.
Coat the Tofu:
Lightly coat the tofu slices in potato starch, shaking off any excess.
Make the Sauce:
In a small bowl, mix together the soy sauce, sesame oil, mirin, and sugar. Stir until combined.
Cook the Tofu:
Heat enough oil to cover the bottom of a medium pan over medium heat.
Add the tofu slices, ensuring not to overcrowd the pan.
Fry the tofu on both sides until golden brown, about 4-5 minutes per side.
Add the Sauce:
Once the tofu is golden brown, pour the sauce into the pan. The sauce should start to bubble immediately.
Cook until the sauce becomes sticky and is absorbed by the tofu or thickens to your liking.
Assemble Your Bento:
Divide steamed rice into your bento containers.
Add the tofu slices on top of the rice.
Add your vegetable side dishes and tamagoyaki (if using) to the containers.
