Bento bowl with sesame tofu

Bento bowl with sesame encrusted tofu, plain rice, stir-fried greens and homemade Japanese-inspired pickles makes a delicious vegan and gluten-free dinner.

PICKLES (make a day ahead):
6 cm / 2 ” piece of ginger
1 daikon or 2-3 small turnips
240 ml / 1 cup rice vinegar
¼-½ cup sugar or maple syrup (adjust to taste)
1½ tsp fine sea salt
a slice of raw beetroot (optional)
½ tsp turmeric (optional)

TOFU:
200 g tofu, pressed
2 tbsp tamari (if GF) or soy sauce
2 tsp Sriracha
1 cup Panko or gluten-free breadcrumbs
2 tsp black sesame seeds
1 tsp white sesame seeds
120 ml / ½ cup reduced AF
4 tbsp / ¼ cup cornflour / cornstarch
3 tbsp oil for frying (I used peanut)

REMAINING INGREDIENTS:
favourite rice, cooked (I used sushi rice)
stir-fried veggies (I used broccoli)
tamari or soy sauce, to serve
chilli sauce, to serve

View the full recipe at Lazy Cat Kitchen →