Vegan Crispy Bento Box Recipe

• vegan
• bento-box
• plant-based
• asian-cuisine
• crispy
• Hiroshi

Introduction

Welcome to a delightful exploration of flavors with today's crispy bento box recipe. This dish brings the warmth and vibrancy of Asian cuisine in a vegan-friendly form, creating a bento box that is not only pleasing to the eyes but also nourishing and fulfilling.

Ingredients

• 1 cup sushi rice
• 2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 block of firm tofu, pressed and cut into bite-sized pieces
• 1/4 cup cornstarch
• 1/2 cup panko breadcrumbs
• 1 small cucumber, thinly sliced
• 1 carrot, julienned
• 1 small bell pepper, thinly sliced
• 1 ripe avocado, sliced
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 tbsp maple syrup
• Oil for frying

Instructions

1. Rinse the sushi rice until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.
2. Once the rice is cooked, mix in rice vinegar, sugar, and salt. Set aside to cool.
3. Toss the tofu pieces in cornstarch, then dip in water followed by panko breadcrumbs, ensuring they are well coated.
4. Heat oil in a skillet over medium heat and fry the tofu until crispy and golden brown. Set aside on paper towels to drain.
5. In a small bowl, mix soy sauce, sesame oil, ginger, and maple syrup to make a dipping sauce.
6. Assemble the bento box: place a bed of sushi rice at the bottom, then neatly arrange tofu, cucumber, carrot, bell pepper, and avocado on top.
7. Serve with the prepared dipping sauce on the side.

Enjoy this innovative take on a traditional bento box, where every bite is a testament to the richness of plant-based cooking. Perfect for a special day or any day you crave a touch of culinary creativity.

Hiroshi

Additional Information

Nutritionfacts	Calories: 540, Fat: 18g, Carbs: 76g, Protein: 22g
Preparation Time	45 minutes
Allergy Information	Soy, Wheat, Gluten