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Tofu Teriyaki Bento Box

Delicious Tofu Teriyaki Bento Box for Quick Lunch Bliss

This Tofu Teriyaki Bento Box is a delightful fusion of crispy tofu glazed in homemade teriyaki, layered over seasoned rice for a balanced meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 2 boxes
Course: Lunch
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 300 g Firm Tofu Use extra-firm tofu for the best results.
  • 2 tbsp Cornstarch Creates a crispy coating when pan-fried.
  • 1 tbsp Neutral Oil e.g., avocado oil; can substitute with olive oil.
For the Teriyaki Sauce
  • 2 tbsp Soy Sauce Use gluten-free tamari if needed.
  • 2 tbsp Mirin Authentic sweet rice wine; sugar water can be a backup.
  • 1 tbsp Sake Can replace with water + pinch of sugar.
  • 1 tbsp Sugar Adjust according to your taste preference.
  • 1 tsp Sesame Seeds Optional but recommended for garnish.
For the Rice
  • 1 cup Japanese Short-Grain Rice Acts as the base for the bento.
  • Furikake To taste; enhances flavor of the rice.
For the Veggies
  • 1 Cucumber Thinly sliced; can substitute with radishes or carrots.
  • 1 tbsp Rice Vinegar Can swap with white vinegar if needed.
  • 1 tsp Sesame Oil Optional but enhances flavor.
  • 0.5 tsp Shichimi Togarashi Japanese spice blend; leave out if preferred.
  • 1 cup Sugar Snap Peas Can swap with broccoli or edamame.
  • 0.5 cup Cherry Tomatoes Halved; any small, sweet tomato variety will work.

Equipment

  • rice cooker
  • non-stick skillet
  • cutting board
  • knife
  • Mixing Bowl
  • measuring cups
  • measuring spoons
  • ice water bowl

Method
 

Cooking Steps
  1. Rinse 1 cup of Japanese short-grain rice under cold water until the water runs clear. Cook according to package instructions with 1 ½ cups of water. Fluff rice with a fork and sprinkle furikake over it.
  2. Press 300 g of firm tofu between paper towels for 15-20 minutes to remove excess moisture. Cut into rectangular pieces and coat with 2 tbsp of cornstarch.
  3. Heat 1 tbsp of neutral oil in a skillet over medium-high heat. Fry tofu pieces for 4-5 minutes on each side until golden brown. Remove and set aside.
  4. In the same skillet, reduce heat to medium. Add 2 tbsp of soy sauce, 2 tbsp of mirin, 1 tbsp of sake (or water + sugar), and 1 tbsp of sugar. Simmer for 3-4 minutes until it thickens. Toss tofu in the sauce.
  5. In a bowl, combine sliced cucumber, 1 tbsp rice vinegar, 1 tsp sesame oil, and ½ tsp shichimi togarashi. Mix and let marinate for 5-10 minutes.
  6. Blanch 1 cup of sugar snap peas in boiling water for 1-2 minutes. Transfer to ice water to stop cooking.
  7. Layer rice into two bento boxes, top with teriyaki tofu, garnish with sesame seeds, and arrange cucumber salad, sugar snap peas, and halved cherry tomatoes.

Nutrition

Serving: 1boxCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 8gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store the assembled bento box in an airtight container for up to 2 days. Keep the cucumber salad separate to maintain its crunch.

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