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Tofu Teriyaki Bento Box

Delicious Tofu Teriyaki Bento Box for Easy Meal Prep

Discover the vibrant Tofu Teriyaki Bento Box, a healthy vegan meal prep option bursting with flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Pressing Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 2 boxes
Course: Lunch
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu and Sauce
  • 1 block Firm Tofu Substitute with tempeh for a firmer texture.
  • 1/4 cup Cornstarch Essential for achieving a crispy exterior on the tofu.
  • 2 tablespoons Neutral Oil Avocado oil suggested; any neutral oil works.
  • 1/4 cup Soy Sauce Replace with gluten-free tamari for a gluten-free option.
  • 2 tablespoons Mirin Can substitute with a mix of sake and sugar.
  • 1 tablespoon Sake Replace with water and a pinch of sugar.
  • 2 tablespoons Sugar Maple syrup or agave nectar can be alternatives.
For the Rice and Vegetables
  • 1 cup Japanese Short-Grain Rice Substitute with brown rice for a healthier alternative.
  • 1 tablespoon Furikake Seasoning Use nori flakes or sesame seeds if unavailable.
  • 1 medium Japanese or Persian Cucumber Substitute with regular cucumber if needed.
  • 1 tablespoon Rice Vinegar Can use apple cider vinegar instead.
  • 1 tablespoon Sesame Oil Olive oil could be a lighter alternative.
  • 1 teaspoon Shichimi Togarashi Can be omitted or replaced with chili flakes.
  • 1 cup Sugar Snap Peas Substitute with steamed broccoli or edamame for variety.
  • 1/2 cup Cherry Tomatoes Can be replaced with grape tomatoes if desired.
For Garnish
  • 1 tablespoon Sesame Seeds Omit if going nut-free.

Equipment

  • Rice cooker
  • non-stick skillet
  • Tofu Press

Method
 

Rice Preparation
  1. Rinse the Japanese short-grain rice under cold water until clear, about 2-3 times. Cook according to package instructions, typically 1 cup rice to 1.2 cups water, for 15-20 minutes until fluffy. Fluff with a fork, then sprinkle with furikake.
Tofu Preparation
  1. Press the firm tofu for about 15 minutes to eliminate moisture, slice into 1-inch thick rectangles, coat with cornstarch.
Frying Tofu
  1. Heat skillet over medium-high, add neutral oil. Fry tofu slices for 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.
Making Sauce
  1. In the skillet, add soy sauce, mirin, sake, and sugar. Simmer for 3-4 minutes. Return tofu, coat in sauce, and cook for an additional 2 minutes.
Cucumber Salad
  1. In a bowl, combine cucumber, rice vinegar, sesame oil, soy sauce, and shichimi togarashi. Let marinate for 5-10 minutes.
Blanching Vegetables
  1. Boil water, add sugar snap peas and blanch for 1-2 minutes. Transfer to ice water immediately.
Assembly
  1. In each compartment, layer furikake rice, top with glazed tofu, garnish with sesame seeds, and arrange cucumber salad, blanched peas, and cherry tomatoes.

Nutrition

Serving: 1bento boxCalories: 600kcalCarbohydrates: 80gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Expert tips include pressing tofu well for crispiness, keeping cucumber salad separate for freshness, and ensuring rice is rinsed properly.

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