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