Sesame Ginger Tofu Bento
Pan-crisped golden tofu cubes tossed in sweet sesame-ginger glaze with chilled lo mein noodles, snap peas, and sweet carrots.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 8
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $2.18/serving
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- sauté
- healthy
- fresh
- savory
- sweet
- budget-friendly
- quick
Ingredients
- 2 package extra-firm tofu (drained and cut into cubes)
- 16 ounce lo mein noodles
- 2 tablespoon cornstarch
- 2 tablespoon vegetable oil
- 0.33 cup low-sodium soy sauce
- 2 tablespoon pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger (minced)
- 12 ounce sugar snap peas
- 10 ounce matchstick carrots
Instructions
- Bring a large pot of water to a boil. Cook 16 ounces lo mein noodles according to package directions (about 4 to 5 minutes). Drain, rinse with cold water, and drain thoroughly.
- In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 2 tablespoons maple syrup, 1 tablespoon toasted sesame oil, and 1 tablespoon minced fresh ginger.
- Pat cubed extra-firm tofu dry with paper towels and toss with 2 tablespoons cornstarch.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add tofu cubes and pan-fry for 6 to 8 minutes, turning occasionally until golden and crisp.
- Pour half of the ginger sesame sauce over the tofu in the pan and toss for 1 minute to glaze. Toss the remaining sauce with the cold noodles.
- Divide noodles, glazed tofu, 12 ounces fresh sugar snap peas, and 10 ounces matchstick carrots across 8 bento boxes.
Notes
Designed specifically to be eaten cold or at room temperature, making it ideal for work or school.
Nutrition (per serving)
- Calories: 399
- Protein: 19.7 g
- Carbohydrates: 54.8 g
- Fat: 11.2 g
- Fiber: 2.9 g
- Sodium: 583 mg
- Saturated Fat: 1.3 g
- Sugar: 5.4 g