Pan fried tofu and soba noodle bento

Ingredients

• •1 oz soba noodles, uncooked
• •1 tsp soy sauce, divided
• •2 tsp sesame seeds
• •1/2 tsp toasted sesame oil
• •white pepper
• •1 Tbsp all-purpose flour or potato starch
• •1 tsp garlic powder
• •3 1/2 oz extra-firm tofu, cut into 1/2-inch cubes
• •1/2 tsp soy sauce
• •black pepper
• •1 Tbsp water
• •1/2 tsp soy sauce
• •1/2 cup broccoli florets, blanched
• •1 Tbsp grated carrots
• •1/2 Tbsp finely minced fresh ginger
• •1/4 cup frozen shelled edamame, thawed

Steps

1. 1Cook noodles according to package directions. Drain, rinse with cold water, and drain again. Toss with 1 tsp soy sauce, sesame seeds, and sesame oil; season with white pepper to taste.
2. 2Stir together flour and garlic powder in medium bowl; add tofu, and toss to coat. Season with black pepper to taste.
3. 3Spray skillet with olive oil cooking spray; heat over medium-high heat, add tofu, and sauté 5 minutes, or until golden brown. Transfer to plate; sprinkle with soy sauce.
4. 4Return skillet to heat. Add water and remaining soy sauce, then broccoli, carrots, and ginger. Cover, and simmer 3 minutes, or until broccoli is warmed through.
5. 5To assemble: Pack soba noodles in 1 section of bento box or portable container. Pack tofu and broccoli mixture in other sections. Fill in last section with edamame. Refrigerate, uncovered, until all ingredients are chilled thoroughly. Cover box, and refrigerate until ready to serve.