Tuesday, September 12, 2017

Sakura 3-Tier Bento #61

A dipping sauce (the marinade for the tofu), strawberry fans, blackberries, carrot-cucumber salad with "honey" sesame dressing (recipe below), Kalbi style baked tofu, and triangles of scallion "pie" (so it says on the package in English, but they may just be pancakes).

The marinade for the tofu makes a great dipping sauce, and because it's not meat or anything, you can just eat it! No waste! Look at that new perk I discovered for this way of eating!

The recipe I am giving you today is adapted (and veganized!) from Annabel Karmel's Lunch Boxes and Snacks. It's Japanese-inspired, so maybe I shouldn't pair it with Korean barbecue (the tofu), but I'm fine with the fusion. It tastes good together, and that's really what matters here.

Carrot-Cucumber Salad with "Honey" Sesame Dressing
Serves 2

1 large carrot, peeled
1/2 English cucumber, or 1 Persian cucumber (you want a seedless variety)

Use a swivel vegetable peeler (the kind that looks a little like a slingshot) to make thin strips of carrot and cucumber. Then prepare your dressing as follows:

"Honey" Sesame Dressing

1 tablespoon sesame seeds
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon agave nectar
1 teaspoon mirin
1 teaspoon sesame oil

Mix all dressing ingredients, then toss with the carrot and cucumber. This salad will keep well in the fridge for a few days if you want to make it ahead.

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