Description
This Tofu Teriyaki Bento Box is a delightful, balanced lunch featuring crispy tofu coated in a savory teriyaki glaze, perfectly paired with fluffy Japanese short-grain rice, refreshing marinated cucumbers, vibrant sugar snap peas, and sweet cherry tomatoes. Ideal for meal prep or a flavorful midday meal, this recipe offers a harmonious blend of textures and traditional Japanese flavors in a convenient, portable box.
Ingredients
Scale
Tofu Teriyaki
- 1 block Firm Tofu (Substitution: Use tempeh for a firmer texture)
- 1/4 cup Cornstarch (Essential for textural contrast)
- 2 tablespoons Neutral Oil (e.g., Avocado Oil; substitution: any neutral oil like canola or grapeseed)
- 1/4 cup Soy Sauce (For gluten-free, use tamari)
- 2 tablespoons Mirin (Substitution: use a mix of sugar and water if unavailable)
- 1 tablespoon Sake (Optional for a simpler sauce)
- 2 tablespoons Sugar (Adjust sweetness to taste)
- 1 tablespoon Sesame Seeds (Toast for extra flavor boost if desired)
Rice
- 1 cup Japanese Short-Grain Rice (Rinse until water runs clear before cooking)
- 1 tablespoon Furikake Seasoning (Use to taste as a final seasoning)
Vegetables and Pickles
- 1 medium Japanese or Persian Cucumber (Thinly sliced to increase marinating effect)
- 2 tablespoons Rice Vinegar
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Shichimi Togarashi (Optional for those sensitive to spice)
- 1 cup Sugar Snap Peas (Substitution: broccoli or green beans are good alternatives)
- 1 cup Cherry Tomatoes
Instructions
- Prepare the Tofu: Drain and press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes and toss them in cornstarch, ensuring each piece is lightly coated for a crispy texture upon cooking.
- Cook the Tofu: Heat the neutral oil in a skillet over medium heat. Fry the tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu and set aside on paper towels to drain any excess oil.
- Make the Teriyaki Sauce: In the same pan, combine soy sauce, mirin, sake (if using), and sugar. Simmer gently for 3-5 minutes until the sauce thickens slightly.
- Glaze the Tofu: Return tofu to the pan with the teriyaki sauce and toss to coat evenly. Cook for another 2-3 minutes allowing tofu to absorb the flavors. Sprinkle toasted sesame seeds over the tofu for added texture and flavor.
- Cook the Rice: Rinse the Japanese short-grain rice until the water runs clear. Cook according to package instructions or in a rice cooker. Once cooked, fluff the rice and mix in furikake seasoning to taste.
- Prepare the Pickled Cucumbers: Thinly slice the cucumber and combine it in a bowl with rice vinegar, sesame oil, and shichimi togarashi if using. Let it marinate for at least 10 minutes to absorb the flavors.
- Prepare the Vegetables: Lightly steam or blanch the sugar snap peas until crisp-tender, then rinse with cold water to retain their bright color and crunch. Halve the cherry tomatoes.
- Assemble the Bento Box: Divide the cooked rice between two lunch boxes. Arrange the glazed tofu cubes, pickled cucumbers, sugar snap peas, and cherry tomatoes neatly in compartments for a visually appealing and balanced meal.
Notes
- Pressing tofu before cooking helps achieve a crispy texture.
- Mirin can be substituted with a mixture of sugar and water when unavailable.
- Use tamari instead of soy sauce for a gluten-free version.
- Feel free to substitute sugar snap peas with green beans or broccoli as preferred.
- Adjust the sweetness of the teriyaki sauce by modifying the amount of sugar.
- To avoid spice, omit shichimi togarashi from the cucumber marinade.
- To toast sesame seeds, dry roast them in a pan over medium heat until golden and fragrant.
