Teriyaki Tofu Bento
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesvegetarianglutenFreedairyFree
Nutrition (per serving)
900Calories
85 gProtein
60 gCarbs
35 gFat
10 gSugar
1000 mgSalt
Ingredients
- 1 block Firm Tofu
- 1/2 cup Teriyaki Sauce
- 1 cup Japanese Rice
- 2 tbsp Sesame Oil
- 1 cup Shiitake Mushrooms
- 1 cup Snow Peas
- 1/4 cup Green Onions
- 1 tsp Sesame Seeds
- 1/4 cup Pickled Ginger
Method
- Prepare the teriyaki sauce by whisking together soy sauce, sake, mirin, and sugar in a small saucepan, then bring to a boil over high heat, about 2 minutes, and cook stirring constantly until thickened, 5 minutes.
- Heat sesame oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add sliced shiitake mushrooms and cook stirring occasionally until golden-brown, 6–8 minutes.
- Add snow peas to the skillet and cook stirring constantly until tender, 3–5 minutes, then season with salt to taste.
- In a separate skillet, cook Japanese rice according to package instructions, about 15–20 minutes, then stir in sesame seeds and chopped green onions.
- Cut firm tofu into bite-sized pieces and cook in the teriyaki sauce over medium heat, stirring occasionally, until the tofu is well coated and heated through, 5–7 minutes.
- Assemble the bento by placing cooked Japanese rice in the bottom of a bowl, then arranging the teriyaki tofu, mushrooms, snow peas, and pickled ginger on top.
- Garnish with additional sesame seeds and chopped green onions if desired, and serve immediately.
- To cook Japanese rice, rinse it thoroughly in a fine mesh strainer under cold running water, then combine with water in a medium saucepan and bring to a boil over high heat, about 5 minutes, before reducing heat to low, covering, and simmering, 15–20 minutes.
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