Monbento Original #67 (Double Tier)

 

I had a bit of silken tofu left over from my failed tofu experiment, so I decided to make this pretty bento. I made the tofu into a dip based on this Green Goddess dressing recipe at Feasting at Home. With that, I had some carrot sticks, cucumber slices, pitted fresh cherries, clementine segments, wheat crackers, and a black sesame daifuku with soy cream.

This was the perfect lunch on a hot day! It was one of the few lunches I actually stuck in the fridge at work, because it was nicer chilled. I made the Green Goddess dip with fresh basil and scaled it down to fit the amount of tofu I had. I made it more or less as written, though, and it was delicious! It was great with both the veggies and the crackers.

Daifuku is a Japanese sweet snack with a mochi outside and various fillings inside. This soy cream one called to me on a recent trip to my local Korean market (which also sells things from across Asia). I absolutely loved it, and I will be getting it again next time I go there. (I don't go there often, mind you. I'm very regimented in my grocery shopping, usually, in a world with COVID and lax attitudes where I am still at high risk. But I am still glad I made a run to the market.)