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Tofu Teriyaki Bento Box (Quick Vegan Lunch Idea)

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This Tofu Teriyaki Bento Box is a colorful and balanced vegan lunch featuring crispy tofu coated in a homemade teriyaki glaze, served over furikake-seasoned rice with fresh veggies. It’s easy to prep, delicious hot or cold, and perfect for on-the-go meals or meal prepping.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 bento boxes
  • Category: Lunch
  • Method: Pan-Fried
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

For the tofu teriyaki:

300 g firm tofu, pressed and cut into rectangles

2 tablespoons cornstarch

1 tablespoon neutral oil (e.g., avocado oil)

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon sake (or water with a pinch of sugar)

1 tablespoon sugar

1 teaspoon 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 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon soy sauce

½ teaspoon shichimi togarashi

1 cup sugar snap peas

½ cup cherry tomatoes, halved

Instructions

  1. Rinse the rice until the water runs clear. Cook according to package instructions. Fluff and season with furikake once cooked.
  2. Press tofu to remove excess moisture, then cut into rectangles. Coat each piece evenly with cornstarch.
  3. Heat neutral oil in a pan over medium heat. Pan-fry tofu until golden and crispy on all sides. Set aside.
  4. In the same pan, add soy sauce, mirin, sake (or water with sugar), and sugar. Simmer until slightly thickened. Return tofu to pan and toss to coat in the sauce. Sprinkle with sesame seeds.
  5. In a small bowl, combine cucumber slices with rice vinegar, sesame oil, soy sauce, and shichimi togarashi. Toss and let marinate for a few minutes.
  6. Blanch sugar snap peas in boiling water for 1–2 minutes. Drain and rinse with cold water to retain color and crunch.
  7. Halve cherry tomatoes.
  8. Assemble bento boxes by placing a portion of rice into each box. Top with teriyaki tofu and sprinkle with sesame seeds. Add cucumber salad, sugar snap peas, and cherry tomatoes to each box.

Notes

  • Press tofu well to ensure maximum crispiness during cooking.
  • For extra crunch, air-fry tofu at 375°F for 12–15 minutes instead of pan-frying.
  • Customize with other veggies like edamame, shredded carrots, or pickled radish.
  • Use tamari or gluten-free soy sauce to make this dish gluten-free.
  • Keep cucumber salad separate until serving to maintain texture.

Nutrition

Find it online: https://cheftinaskitchen.com/tofu-teriyaki-bento-box-quick-vegan-lunch-idea-2/