Bento box with Edamame Rice & Smoked Tofu
Bento Boxes are the ultimate Japanese packed lunch. This delicious version is filled with the flavour of vibrant edamame and tofu, with a fresh zing of Kikkoman Ponzu Soy Sauce.
- Preparation Time5 mins
- Cooking Time20 mins
Nutrition per serving
- Energy698 Kcals
- 50 g brown rice
- 70 g edamame, shelled (or frozen broad beans/peas)
- 2 tbsp. Ponzu Citrus Seasoned Soy Sauce
- ½ red bell pepper
- 70 g smoked tofu
- 2 tsp. toasted sesame oil
- 3 ½ tbsp. Kikkoman Naturally Brewed Soy Sauce
- Freshly ground pepper
- 30 g lettuce leaves or wild herb salad
- ½ mango
- 1 tsp. hemp seeds
- 1-2 tbsp. balsamic vinegar
- 1 tsp. agave syrup
- A few coriander leaves
- 30 g bean sprouts
- 1 sachet Ponzu Citrus Seasoned Soy Sauce
Cook the rice according to the pack instructions. Rinse the edamame and add it to the cooking rice. Drain the rice and edamame and combine with Ponzu Lemon. Remove the pith and seeds from the pepper, then wash and dice it. Chop the tofu into cubes. Fry the pepper and tofu in 1 tsp. hot sesame oil, then add 2 tbsp. soy sauce and season with pepper.
Wash the lettuce or salad and spin dry. Peel the mango, remove the flesh from the stone in wedges and cut into cubes.
To make the dressing combine the hemp seeds, the remaining oil, the remaining soy sauce and agave syrup, season with pepper and place in a screw-top jar for transportation. Wash the coriander and pat it dry. Arrange all the meal components in a bento box/ lunchbox, garnish with coriander, include the sauce sachet, and refrigerate until you are ready to take it with you.