Vege Teri Bento Recipe

Prepare and Press Tofu

Drain the tofu and press between paper towels or a clean kitchen towel with a weight on top for 15–20 minutes to remove excess moisture. After pressing, cut the block into 6 even rectangular pieces (approximately 1/2–3/4 inch thick). Lightly season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Coat and Fry

Heat 1 cup neutral oil in a medium skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Lightly dredge each tofu piece in cornstarch, shaking off excess. Fry tofu in batches 2–3 minutes per side until golden and crisp. Remove to a paper towel-lined plate to drain.

Make Teriyaki Sauce

In a small saucepan, combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1.5 tbs brown sugar, 3 tbs water and 1/2 tsp sesame oil. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 2–3 minutes until slightly thickened. If you prefer thicker sauce, mix 1/2 tsp cornstarch with 1 tsp water and whisk into the simmering sauce; cook 30–60 seconds until glossy.

Glaze Tofu

Return the fried tofu to the skillet with the sauce and spoon glaze over each piece, turning to coat both sides so they become glossy. Cook 1 minute more to set the glaze. Transfer 3 pieces to the bento (save extras for another meal). Garnish with toasted sesame seeds and thinly sliced green onion.

Prepare Filling

Heat 2 tbs vegetable oil in a medium nonstick skillet over medium heat. Add minced garlic and cook 15–20 seconds until fragrant. Add mushrooms and cook 1–2 minutes until softened. Add shredded cabbage, julienned carrot, bean sprouts and chopped green onion. Stir-fry 2–3 minutes until vegetables are just tender-crisp. Season with 1 tsp soy sauce, 1/2 tsp sesame oil, 1/8 tsp salt and 1/8 tsp white pepper. Remove from heat and let cool slightly.

Roll

Place a spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Put about 2–3 tbs of the vegetable filling near the corner, leaving small margins. Fold the corner over the filling, tuck in the sides, and roll tightly to the opposite corner. Moisten the top corner with 1 tsp water to seal. Repeat for all 3 wrappers.

Pan-Fry Spring Rolls

Heat 1–2 tbs vegetable oil in a skillet over medium heat. Add the rolls seam-side down and cook 2–3 minutes per side until golden and crisp, rotating carefully to brown all sides. Drain on paper towels. Cut each roll in half diagonally for presentation and place 3 pieces into the bento (you can include all 3 whole rolls cut into halves to show 6 halves).

In a bowl toss 2 cups mixed salad greens, 1/2 cup cucumber halves, 1/2 cup cherry tomatoes and 1/4 cup carrot ribbons with 2 tbs sesame-soy dressing just before packing to prevent sogginess. Place salad in a compartment or small container inside the bento.

Season Rice

If using pre-cooked sushi rice, gently fold in 1 tbs rice vinegar, 1/2 tsp sugar and 1/8 tsp salt while rice is still slightly warm. Fan or let cool to warm room temperature so it’s sticky but not hot.

Assemble Roll

Place a bamboo mat (or plastic wrap) down and lay a nori sheet shiny side down. With wet fingers, spread the cooked sushi rice evenly over 3/4 of the nori, leaving the top 1/2 inch uncovered. Sprinkle 1/2 tsp toasted sesame seeds over the rice. Along the bottom edge of the rice place avocado strips and optional cucumber batons.

Roll and Slice

Using the mat, roll tightly away from you, pressing gently to form a firm roll. Seal the edge with a little water. With a sharp, slightly wet knife, slice the roll into 6–8 equal pieces. Arrange 4–6 pieces in the bento next to the tofu and spring rolls.

Arrange components in the bento box: 3 glazed teriyaki tofu pieces, 3 vegetable spring rolls (or 6 halves), a portion of salad, and 4–6 avocado roll pieces. Add pickled ginger, a small dollop of wasabi or spicy mayo if desired, and a lemon wedge. If packing to-go, keep dressing separate and allow rolls and tofu to cool slightly before closing the box to avoid steam buildup.