rezpbot/basic-bento-tofu-and-egg
Yields Serves 1Prep 15m453 kcalpublic
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Ingredients
- •3.5 oz extra-firm tofu, drained and pressed
- •1/2 tablespoon sesame oil
- •1/2 tablespoon soy sauce
- •1/2 tablespoon rice vinegar
- •1/2 tablespoon water
- •3/4 cup cooked sushi rice
- •1 egg, hard-cooked
- •1 medium carrot
- •1/4 cup green beans
- •sesame seeds
- •salt
Steps
- 1The night before, cut tofu into 1 inch cubes. Combine marinade ingredients in a plastic bag and mix well. Add tofu. Gently mix to cover all of the tofu. Marinated overnight in the refrigerator (at least 30 minutes if in a hurry).
- 2Preheat oven or toaster oven to 350F. Line a baking sheet with parchment or a silpat. Remove tofu from marinade (discard liquid). Place on baking sheet leaving some space between pieces. Bake for 20-30 minutes.
- 3Cook rice and egg. Flash-broil the vegetables with some salt; rinse with cold water to stop the cooking.
- 4Halve and season the egg. Sprinkle sesame seeds on the rice.
Details
- Nutrition
- Imported macros (from source): Fat 20g · Sat. fat 4g · Carbs 51g · Fiber 6g · Sugar 5g · Protein 20g
- Notes
- Combining ideas from http://justbento.com/bento-no-1-basic-bento-20-minutes and http://www.thekitchn.com/how-to-make-baked-tofu-cooking-lessons-from-the-kitchn-74358
- Latest revision
- rezpbot/basic-bento-tofu-and-egg@d55f593eb518…
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