Vegetarian Japanese Bento Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Tofu · vegetarian, vegan, dairy-free
426 cal
14g protein
70g carbs
10g fat
per serving · estimated
Ingredients
- 1 cup Japanese short-grain rice
- 7 oz Tofu (firm)
- 1 1/2 tbsp Soy sauce
- 1/2 tbsp Mirin (sweet rice wine)
- 1/2 tsp Sesame oil
- 1 medium Carrots
- 1 Cucumber
- 2 stalks Green onions
- to taste Pickled ginger
- 1/2 tbsp Sesame seeds
Method (tap to check — screen stays awake)
- Cook the rice according to package instructions and keep warm.
- Cut tofu into 1-inch cubes. Marinate with 1 tbsp soy sauce, mirin, and sesame oil for 10 minutes.
- Heat a non-stick skillet over medium heat. Fry tofu until golden brown on all sides, about 8-10 minutes.
- Slice carrots into thin matchsticks, and cucumber into thin rounds.
- Assemble bowls by dividing rice, tofu, carrots, cucumber, and pickled ginger among four bowls.
- Garnish with chopped green onions and sprinkle sesame seeds on top.
- 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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