Chihiro’s Veggie Bento

Serves 3 · 35 min prep · 30 min cook

Estimate for one serving

• 390 cal
• 16g protein
• 62g carbs
• 9g fat
• 7g fiber

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Ingredients

• 1 1/2 cups short-grain white rice
• 1 3/4 cups water
• 1 tablespoon rice vinegar
• 1 medium carrot
• 2 cups broccoli florets
• 8 ounces firm tofu
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon maple syrup
• 1 teaspoon grated fresh ginger
• 1 cup snap peas
• 1 cup cherry tomatoes
• 1 teaspoon black sesame seeds
• 1 nori sheets
• 2 tablespoons pickled ginger

Instructions

1. 1Rinse the rice in cool water until the water runs nearly clear, then combine with the measured water in a small pot. Bring to a boil, cover, reduce heat to the lowest setting, and steam for 15 minutes. Rest off heat, still covered, for 10 more minutes.
2. 2Fluff the finished rice with a wooden paddle and fold in the rice vinegar so each grain shines softly. Let it cool until just warm, then pack into the largest compartment of three bento boxes, pressing gently into neat hills.
3. 3Cut the tofu into small bite-sized cubes and pat very dry. Whisk the soy sauce, sesame oil, maple syrup, and grated ginger together in a shallow dish.
4. 4Warm a skillet over medium heat and add the tofu cubes in a single layer. Cook without moving until golden on the first side, about 3 minutes, then turn and glaze with the soy mixture. Cook another 2 to 3 minutes until the cubes are lacquered and fragrant. Cool slightly.
5. 5Bring a small pot of water to a boil. Blanch the broccoli florets for 2 minutes until bright green and tender-crisp, then plunge into cold water. In the same water, blanch the snap peas for 45 seconds and cool them the same way.
6. 6Peel the carrot and cut it into thin flower shapes or simple coins with a small knife. Halve the cherry tomatoes. Tear or cut the nori into tiny decorative strips or leaf shapes.
7. 7Arrange the glazed tofu cubes in one bento compartment beside the rice. Nestle the broccoli, snap peas, carrot flowers, and tomato halves into the remaining spaces so the colors look like a quiet garden path.
8. 8Scatter black sesame seeds over the rice and tuck a little pickled ginger into a corner. Lay the nori shapes on top like floating leaves. Close the lids and pack for a midday meal that feels like a gentle rest stop on a long journey.