Japanese Tofu Bento Boxes
A balanced and beautiful bento-style lunch with teriyaki tofu, sesame rice, edamame, and pickled ginger. Assemble on Sunday, enjoy all week.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate assembled bento boxes for up to 4 days. Keep pickled ginger in a separate small container to maintain its crunch.
- Batching: Bento-style compartment containers keep everything separate and looking beautiful.
- Reheat: Microwave the entire box (except pickled ginger) for 1½–2 minutes. Or enjoy the tofu cold — it's good both ways.
EXECUTION STEPS
THE MACRO PREP
Whisk together soy sauce, mirin, maple syrup, and sesame oil to make the teriyaki sauce. Set aside.
HIGH HEAT SEAR
Pat tofu slices dry and dust both sides lightly with cornstarch.
HIGH HEAT SEAR
Heat vegetable oil in a large non-stick skillet over medium-high heat. Pan-fry tofu for 3–4 minutes per side until golden and crispy.
HIGH HEAT SEAR
Pour the teriyaki sauce over the tofu in the skillet. Cook for 1–2 minutes, turning the tofu to glaze evenly, until the sauce thickens.
STEP 5
Toss cooked rice with rice vinegar and sesame seeds.
STEP 6
Assemble bento boxes: place sesame rice on one side, glazed tofu in the center, edamame on the side, and a small mound of pickled ginger.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 block (14 oz) extra-firm tofu, drained, pressed, and sliced into rectangles
- 3 cups cooked short-grain rice
- 1 cup shelled edamame (frozen, thawed)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons pickled ginger
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil