Temari Rabbit 2-Tier Bento #79

Seaweed salad, Korean melon, cherries, peach slices, rice, and honey-glazed tofu with a scallion garnish.

I am going to give you this tamed-down recipe for the tofu. The original version was far too spicy for me, plus it made too much.

Also: I know that honey is controversial in vegan circles. I am not a vegan, so I'm fine with honey, but if you want this lunch to be vegan as tagged, according to the strictest of vegan principles, you'll want to use a different sweetener for this. Maple syrup would probably be pretty good here.

Honey Glazed Tofu
Serves: 2

1/2 block (about 7 oz.) firm or extra firm tofu
1/2 tablespoon vegetable oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1/8 teaspoon red pepper flakes, or more to taste
1 scallion, sliced thinly (optional)

Mix honey, soy sauce, vinegar, and red pepper flakes in a small bowl; set aside.

Drain the tofu and pat dry. Cut it into two large rectangles, then either cube or cut into even triangles. If you want triangles, the way to do this is to make X and + -shaped cuts in each rectangle you have made.

Heat oil in a nontsick skillet. Add tofu and brown on all sides.

Add honey mixture and reduce heat. Simmer, turning the tofu occasionally to coat in the glaze. When it seems to have thickened enough for your taste, remove from heat.

Serve topped with scallion slices, if desired, with rice.


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