Tofu karaage and onigiri bento

Ingredients

• •8 oz firm tofu, pressed and diced
• •1 garlic clove, minced
• •1 tsp ginger, minced
• •2 tbsp soy sauce, to taste
• •1 tbsp sake, to taste
• •1/2 tbsp sugar
• •3 tbsp potato starch, more if needed
• •2 tsp sesame oil
• •3/4 cup uncooked Japanese short grain rice
• •2 tsp furikake
• •1 tsp salt
• •1/2 cup vegetables (grape tomatoes/carrots/edamame/sugar-snap peas/etc)
• •1 tbsp Kewpie mayonnaise
• •1 Instant miso packet

Steps

1. 1Marinate tofu overnight in everything but potato starch and sesame oil. (Can marinate for as little as 10 minutes if necessary.) When ready to cook, add sesame oil and starch, then air-fry at 390F for 15min, shaking occasionally.
2. 2Make rice, then fluff and add furikake and salt. Let cool slightly until handleable, then shape into 2 onigiri per serving. Wrap in plastic if serving later.
3. 3Prepare veggies as desired - raw or put in boiling water for 2min.
4. 4Pack bento with onigiri, karaage, and vegetables. Place mayo in separate container for dipping karaage/onigiri. Add a tsp of sriracha to mayo if desired.
5. 5Prepare instant miso just before serving.