Kids Bento Build Your Own Recipe

Prepare protein

If using tofu: press tofu for 10 minutes to remove excess water, then cut into 2 cm cubes. If using cooked chicken strips, skip pressing and just warm briefly if desired.

Toss tofu or chicken with 1 tbs light soy sauce, 0.5 tsp sesame oil and 0.5 tsp honey or maple syrup. Set aside to marinate 5–10 minutes.

Heat a non-stick frying pan over medium heat. Add the marinated tofu (or chicken) and cook for 6–8 minutes, turning occasionally, until golden brown on all sides and cooked through. For chicken ensure internal temp is 75°C (165°F). Remove from pan and keep warm.

Cook rice

Rinse 1 cup short-grain rice under cold water until the water runs clear. Combine rinsed rice and 200 ml water in a small saucepan, bring to a gentle boil, then reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

If using egg noodles as an alternative: bring a small pot of salted water to a boil, add 75 g noodles and cook according to package instructions (usually 3–4 minutes). Drain and toss with a little sesame oil to stop sticking.

Prepare carrot sticks, cucumber coins, and halve cherry tomatoes. Steam sugar snap peas or broccoli for 2–3 minutes until bright green and tender-crisp, then refresh in cold water to keep colour and texture.

Warm or blanch edamame for 2 minutes if using, then drain.

Drain sweetcorn and set aside.

Place 2 tsp mayonnaise and 1 tsp ketchup in a small ramekin for a child-friendly dip. Put 1 tbs soy dipping sauce in another small cup. Add a small spoonful of pickled ginger if desired for a taste option.

Arrange 12 prawn crackers or vegetable crisps in a small paper bag or compartment so they stay crisp. Wash and portion 75 g of fruit (grapes or apple slices).

Prepare cococino: heat 150 ml milk (or plant milk) until steaming but not boiling. Whisk in 1–2 tsp cocoa powder and 1 tsp sugar until smooth, or use a prepared kid’s hot chocolate sachet. Serve in a small cup warm; offer as the free drink.

Sprinkle 0.5 tsp sesame seeds over the cooked protein and rice. Season vegetables lightly with 1/4 tsp salt and a pinch of black pepper if desired. Garnish with coriander leaves if using.

Use a divided bento box or plate with compartments. In the largest compartment place a small mound (about 1/2 cup cooked) of rice or a small portion of noodles. Top rice with a portion of the cooked tofu or chicken (about 100–150 g).

Fill remaining compartments with carrot sticks, cucumber coins, steamed peas/broccoli, sweetcorn and cherry tomatoes. Add edamame to one small compartment if used.

Place the dips (mayo/ketchup and soy sauce) in small sealed ramekins inside the box. Add prawn crackers/crisps in a separate compartment or small bag so they stay crunchy. Add the fruit portion and a small cup of cococino if chosen.

Serve immediately or pack for takeaway; keep the hot items and crackers separate until ready to eat so crackers remain crisp.