Name: Japanese Bento Box - Soy-Lime Tofu & Rice Bento Lunch
Cuisine: Japanese Bento Box -
Ingredients: 1 14-ounce package extra-firm, water-packed tofu, drained; ⅓ cup reduced-sodium soy sauce; ⅓ cup lime juice; 3 tablespoons toasted sesame oil; 1 tablespoon prepared peanut sauce; 1 tablespoon “lite” coconut milk, (see Tip); ⅔ cup cooked short-grain brown rice; 2 teaspoons rice vinegar; Pinch of salt; 2 tablespoons black sesame seeds, (optional); 1 cup steamed sugar snap peas; 6 strawberries, hulled; 6 orange wedges

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Japanese Bento Box - Soy-Lime Tofu & Rice Bento Lunch

Banzai Japan

Japanese Bento Box – Soy-Lime Tofu & Rice Bento Lunch

June 20, 2022

by Paul Michael Woodman

Cuisine Japanese Bento Box –

Category Bento Boxes – Japan Food – Japan Japan Recipe – Japan

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Notes

Make Ahead Tip: Marinate the tofu (Step 1) for up to 4 hours. Cover and refrigerate roasted tofu (Steps 2-3) for up to 3 days. Cover and refrigerate the rice balls (Step 5) for up to 2 days.

Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

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Nutrition Facts

Per Serving:

472 calories; protein 25.1g; carbohydrates 60.2g; dietary fiber 10.3g; sugars 16g; fat 15.8g; saturated fat 3.7g; vitamin a iu 1233.9IU; vitamin c 99.5mg; folate 80.6mcg; calcium 531.7mg; iron 5.9mg; magnesium 149.1mg; potassium 645.4mg; sodium 387.6mg; thiamin 0.3mg.

Exchanges:

2 starch, 1 1/2 fruit, 1 vegetable, 1 medium-fat meat, 1 fat

Ingredients

1 14-ounce package extra-firm, water-packed tofu, drained
⅓ cup reduced-sodium soy sauce
⅓ cup lime juice
3 tablespoons toasted sesame oil
1 tablespoon prepared peanut sauce
1 tablespoon “lite” coconut milk, (see Tip)
⅔ cup cooked short-grain brown rice
2 teaspoons rice vinegar
Pinch of salt
2 tablespoons black sesame seeds, (optional)
1 cup steamed sugar snap peas
6 strawberries, hulled
6 orange wedges

Instructions

Step 1
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.
Step 2
Preheat oven to 450 degrees F.
Step 3
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.
Step 4
Meanwhile, combine peanut sauce and coconut milk to make dipping sauce and fill a small container with it.
Step 5
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.
Step 6
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.
Step 7
Pack strawberries and orange wedges in another medium container.