A bento bowl consisting of crispy, sesame encrusted tofu, plain rice, stir-fried greens and Japanese-inspired pickles is our dinner du jour!
As the island gets colder, windier and emptier by the day we find ourselves missing city life a little bit more… Things like going to a cinema or out for a casual dinner used to be something we did often in winter and now we need to save them all up until our next city break… A place we used to go to in London’s Soho made a kick-ass bento box and this bento bowl is a bow to our London ritual of going out for simple Japanese food. When teamed up with a steaming hot bowl of miso, I find this simple meal comforting, satisfying and nourishing – just what the doctor ordered in this tempestuous island weather.
200 g tofu, pressed* 2 tbsp tamari (if GF) or soy sauce 2 tsp Sriracha 1 cup Panko or gluten-free breadcrumbs 2 tsp black sesame seeds 1 tsp white sesame seeds 120 ml / ½ cup reduced aquafaba** 4 tbsp / ¼ cup cornflour / cornstarch 3 tbsp oil for frying (I used peanut)
REMAINING INGREDIENTS
favourite rice, cooked (I used sushi rice) stir-fried veggies (I used broccoli) tamari or soy sauce, to serve chilli sauce, to serve
ASSEMBLY
