Vegetarian Japanese Bento Bowl

Japanese · 35 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 2 cups Japanese short-grain rice
• 14 oz Tofu (firm)
• 3 tbsp Soy sauce
• 1 tbsp Mirin (sweet rice wine)
• 1 tsp Sesame oil
• 2 medium Carrots
• 1 Cucumber
• 3 stalks Green onions
• to taste Pickled ginger
• 1 tbsp Sesame seeds

Method

1. Cook the rice according to package instructions and keep warm.
2. Cut tofu into 1-inch cubes. Marinate with 1 tbsp soy sauce, mirin, and sesame oil for 10 minutes.
3. Heat a non-stick skillet over medium heat. Fry tofu until golden brown on all sides, about 8-10 minutes.
4. Slice carrots into thin matchsticks, and cucumber into thin rounds.
5. Assemble bowls by dividing rice, tofu, carrots, cucumber, and pickled ginger among four bowls.
6. Garnish with chopped green onions and sprinkle sesame seeds on top.
7. Serve immediately with additional soy sauce if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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