Tofu Teriyaki Bento Box (Quick Vegan Lunch Idea)
This easy tofu teriyaki bento box features crispy tofu glazed in homemade teriyaki sauce, served over furikake rice with fresh, colorful sides. Perfect for meal prep and healthy lunches! Makes two bento boxes.
Servings: 2
Calories: 520kcal
Equipment
Ingredients
For the tofu teriyaki
- 300 g firm tofu, pressed and cut into rectangles
- 2 tbsp cornstarch
- 1 tbsp neutral oil I like avocado oil
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or water + pinch of sugar)
- 1 tbsp sugar
- 1 tsp sesame seeds
For the rice
- 1 cup Japanese short-grain rice (uncooked)
- furikake seasoning, to taste
For the sides
- 1 Japanese or Persian cucumber thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
- ½ tsp shichimi togarashi
- 1 cup sugar snap peas
- ½ cup cherry tomatoes halved
Instructions
- Cook rice – Rinse until water runs clear. Cook per package, fluff, and sprinkle with furikake.
- Prep tofu – Press lightly, cut into rectangles, coat with cornstarch.
- Pan-fry tofu – Heat oil, fry until golden on all sides. Set aside.
- Make teriyaki – In the same pan, simmer soy sauce, mirin, sake, and sugar. Return tofu and coat.
- Cucumber salad – Toss cucumber with rice vinegar, sesame oil, soy sauce, and shichimi. Marinate briefly.
- Blanch veggies – Boil sugar snaps 1–2 min, drain, rinse cold.
- Assemble – Layer rice in bento, top with teriyaki tofu + sesame seeds. Add cucumber salad, sugar snaps, and cherry tomatoes.
Notes
- Meal prep: Store up to 2 days. Keep cucumber salad separate for crispness.
- Rice: Cool slightly before sealing to prevent sogginess.
- Customize: Swap sugar snaps for broccoli, edamame, or green beans.
Nutrition
Calories: 520kcal | Carbohydrates: 62g | Protein: 20g | Fat: 18g | Sodium: 950mg | Fiber: 5g | Sugar: 9g