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Sunday, March 13, 2011

Nothing Will Be The Same

First I want to tell my friends and anyone else who is suffering because of the tragedy in Japan to know that you are all in my thoughts. I am watching with horror as things unfold and I feel deeply for everyone there. It is difficult to not feel useful in a situation like this, but I would like to recommend to my blog readers that you can donate to the Red Cross specifically for Japan relief. I am not always happy with the Red Cross, but they beat just about any other private relief effort out there.

This is the first bento I have posted in a while. My last one had a horrible picture, so I didn't post it, and on Friday I overslept. Pippy got herself off to school, but didn't make a lunch.

This bento is a new recipe. I purchased Golden Sesame Tofu in the refrigerator section at Whole Foods the other day, and Pippy loved it. A search online found a recipe that was similar, though the ingredients were slightly different than what was on the label. Undaunted, I gave it a try and Pippy gave it the good ole thumbs up. Have I mentioned how much I love the pre cubed tofu? I really do. It makes life so much easier for these types of recipes. With that is simply some baby spinach, raw and undressed as requested, two grape tomatoes and some mango which I also got yesterday at Whole Foods and had to use because it already had a soft spot. I have to check my produce a little better next time. I get lazy.

Below is the recipe for the tofu:

Ingredients 14 ounces extra-firm tofu
1/3 cup honey
3 tablespoons tamari
3 tablespoons finely chopped ginger
2 tablespoons sesame oil (not toasted)
2 tablespoons rice vinegar
2 cloves finely chopped garlic
1 teaspoons red pepper flakes
1/4 cup cornstarch or flour for dusting
1 tablespoon Canola oil
1/4 cup sesame seeds, lightly toasted
6 green onions


1.Wrap tofu with paper towels and place on a cutting board. Put another cutting board or heavy plate on top to press out liquid. Set aside for 20 minutes.

2.Meanwhile, put honey, tamari, ginger, sesame oil, vinegar, garlic and chili flakes into a small saucepan and bring just to a simmer. Keep warm.

3.Dry drained tofu with paper towels and cut into cubes. Dust very lightly all over with cornstarch or flour. Heat 1 inch of oil in a deep skillet over medium high heat until it reaches 350�F on a deep-fry thermometer. Fry tofu until golden brown, then transfer to a large bowl and toss with 2/3 cup of the warm sauce. Sprinkle with sesame seeds and green onions and toss gently. Serve with remaining sauce for dipping, or drizzle over vegetables on the side

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1 comment:

  1. That recipe sounds really good! I might have to try that one. Every new piece of news I hear about Japan breaks my heart. *hugs for Japan*