The Best Laid Plans

Last night I had this plan for bento this morning that didn't come out the way I had hoped. Today is a seafood day, but I didn't plan on enough food to fill up the rest of the boxes. I also made one for Catherine, so there wasn't a lot of noodles either. Today we have shrimp sauteed in a little garlic and lemon, crab-stick salad, mangoes and edamame. The udon noodles are tossed with a little ponzu and mirin. One of these were going to be mine, but I decided instead to leave it for the eldest so she will have something to eat in school.
If you are thinking about doing bento, or have already started you may want to look at this auction: Bento4Japan. 100% of the proceeds (everything but shipping) goes to a charity in Japan to help them through this terrible time. I just got the auctions I won and couldn't be happier.

Also, take a look at one of the others I got:

Back in the Saddle Again

Spring break is over, and so begins the morning ritual of bento making again. Today's bento was relatively simple, but I did add a couple of decorative touches to it. The rice is self explanatory, and I put a pitted pickled plum on it for color if not taste. Maybe she will give it a try again since it is an acquired taste. In the big section of our bunny bento, there is a checkerboard apple slice, carrot flowers decorated with cut outs of a white carrot. Steamed broccoli in my newish microwave steamer, which I am loving so far, and some Korean barbecue pork. I had more to add, but there wasn't enough room.
Happy Spring everybody, and if you get a chance try this auction that directly benefits charity for Japan: Bento4Japan which is through ebay. Things are getting added all the time, so you can just keep checking.

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

Directions

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

Read more: http://caloriecount.about.com/whole-foods-pan-fried-sesame-recipe-r139629#ixzz1GWHtz6i2