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Tofu Teriyaki Bento Box

Tofu Teriyaki Bento Box: A Flavor-Packed Vegan Delight

This Tofu Teriyaki Bento Box offers a colorful and nutritious meal packed with sweet and savory flavors, making it a perfect vegan lunch option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 boxes
Course: Lunch
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 300 g firm tofu Press to remove excess moisture for better texture
  • 2 tbsp cornstarch Provides a crispy coating when frying tofu
  • 1 tbsp neutral oil (e.g., avocado oil) Used for pan-frying tofu
  • 2 tbsp soy sauce Adds saltiness and umami flavor
  • 2 tbsp mirin Sweet Japanese rice wine
  • 1 tbsp sake (or water + pinch of sugar) Adds depth to the sauce
  • 1 tbsp sugar Balances the flavors in the teriyaki sauce
  • 1 tsp sesame seeds For garnish and added texture
For the Rice Base
  • 1 cup Japanese short-grain rice (uncooked) The essential foundation for your bento box
  • Furikake seasoning Adds savory flavor to the rice
For the Cucumber Salad
  • 1 Japanese or Persian cucumber, thinly sliced Adds crunch to your meal
  • 1 tbsp rice vinegar Enhances the dressing of the cucumber salad
  • 1 tsp sesame oil Adds richness to the cucumber salad
  • 1 tsp soy sauce Boosts flavor in the cucumber salad
  • ½ tsp shichimi togarashi Optional Japanese spice mix for heat
For the Vegetables
  • 1 cup sugar snap peas Bring freshness and crunch
  • ½ cup cherry tomatoes, halved Adds a pop of color

Equipment

  • Non-Stick Skillet
  • Mixing bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of Japanese short-grain rice under cold water until the water runs clear. Cook rice as per instructions, usually boiling, then simmering on low for 15-20 minutes, fluffing afterward and adding furikake seasoning.
  2. Press 300 g of firm tofu to eliminate moisture, slice into 1-inch rectangles, and coat lightly with 2 tablespoons of cornstarch.
  3. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Fry tofu pieces for 5-7 minutes on each side until golden brown.
  4. In the same skillet, combine 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, and 1 tablespoon of sugar. Simmer until the sauce thickens, then return tofu to coat.
  5. In a bowl, mix the cucumber with 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and a pinch of shichimi togarashi. Marinate for 5-10 minutes.
  6. Blanch 1 cup of sugar snap peas in boiling salted water for 1-2 minutes, then rinse under cold water.
  7. Assemble the bento box by layering rice, adding tofu, cucumber salad, sugar snap peas, and cherry tomatoes.

Nutrition

Serving: 1bento boxCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 50IUVitamin C: 70mgCalcium: 15mgIron: 20mg

Notes

For best results, press tofu thoroughly and coat with cornstarch. Customize seasoning to taste and assemble just before serving.

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