Tofu Teriyaki Bento Box
A quick and easy vegan lunch option combining crispy tofu, savory teriyaki sauce, fluffy rice, and fresh vegetables, perfect for meal prep or a delightful lunchbox treat.
Ingredients
Main Ingredients
- 300 g firm tofu, pressed and cut into rectangles
- 1 cup Japanese short-grain rice (uncooked)
- 1 cup sugar snap peas
- ½ cup cherry tomatoes (halved)
For the Teriyaki Sauce
- 2 tbsp soy sauce Substitute with tamari for gluten-free
- 2 tbsp mirin Ensure it's gluten-free if needed
- 1 tbsp sake (or water + pinch of sugar)
- 1 tbsp sugar
- 1 tsp sesame seeds
For Cooking and Marinade
- 2 tbsp cornstarch For coating tofu
- 1 tbsp neutral oil (like avocado oil) For frying
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
- ½ tsp shichimi togarashi For seasoning cucumber salad
Vegetables
- 1 Japanese or Persian cucumber (thinly sliced) For cucumber salad
Instructions
Cooking the Rice
- Rinse the rice under cold water until the water runs clear.
- Cook the rice according to the package instructions. Once cooked, fluff it with a fork and sprinkle with furikake seasoning.
Preparing the Tofu
- Lightly press the tofu to remove excess moisture, cut it into rectangles, and coat each piece with cornstarch.
Cooking the Tofu
- In a skillet, heat the neutral oil over medium heat. Fry the tofu pieces until they are golden brown on all sides. Once done, set them aside.
Making the Teriyaki Sauce
- In the same pan, combine soy sauce, mirin, sake, and sugar. Let it simmer for a few minutes, then return the cooked tofu to the pan and coat it in the teriyaki sauce.
Preparing the Cucumber Salad
- Mix the sliced cucumber with rice vinegar, sesame oil, soy sauce, and shichimi togarashi. Allow it to marinate briefly.
Blanching the Veggies
- Boil the sugar snap peas for 1–2 minutes, then drain and rinse them under cold water to stop the cooking process.
Assembling the Bento Box
- Layer cooked rice in your bento box, then top with teriyaki tofu and sprinkle with sesame seeds. Add marinated cucumber salad, sugar snap peas, and cherry tomatoes on the side.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, the tofu and rice can be warmed up in the microwave. It's best to eat the cucumber salad fresh to maintain its crunch.