Tofu, rice and vegetables are classic bento ingredients. Make extra rice for dinner and roll leftovers into balls for lunch.
Ingredients
397 gm
Tofu, regular, extra firm
(water-packed; drained)
1/3 cup
Soy sauce
(reduced-sodium)
1/3 cup
Lime juice (fresh)
3 tbsp
Sesame oil
(toasted)
1 tbsp
Thai peanut sauce
(prepared)
1 tbsp
Coconut milk, sweetened
(“lite”; (see Tip))
2/3 cup
Brown rice, medium-grain, cooked
(cooked short-grain)
2 tsp
Rice vinegar
1 dash
Salt
2 tbsp
Sesame seeds, black
((optional))
1 cup
Sugar snap peas
(steamed)
6 medium
Strawberries
(hulled)
1 medium
Orange
(cut into wedges)
Instructions
To prepare tofu: Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice and oil in a medium shallow dish or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
Preheat oven to 450 degrees F.
Remove the tofu from the marinade with a slotted spoon (discard marinade). Spread out on a large baking sheet, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.
Meanwhile, combine peanut sauce and coconut milk to make dipping sauce and fill a small container with it.
To prepare rice balls: Combine rice, vinegar and salt in a medium bowl and mash with a fork until the rice is a little sticky. With slightly wet hands, press and squeeze the rice into 4 balls. Sprinkle each ball with sesame seeds, if using.
Pack 1/2 cup of the tofu, the rice balls and snap peas in a medium container. (Cover and refrigerate the remaining 1 1/2 cups roasted tofu for up to 3 days.) Nestle the container of dipping sauce in the same container.
Pack strawberries and orange wedges in another medium container.
