I continue to make bento for lunch on the weekend.
The star of this bento was shiso (Japanese basil) tofu patties.
It’s not that hard to make these, but they taste so good!
You can certainly use these to make tofu burgers too, if you want.
But this time they were served in this bento along with other great dishes, yuzu sesame carrots, balsamic roasted portabella mushrooms, and curried cabbage.
1 package extra firm tofu, microwaved for about one minute, roughly mashed with a masher
corn starch
1/2 cup cooked edamame, roughly chopped
3~4 tablespoons chopped Shiso (Japanese basil)
sugar
salt and pepper
canola oil
teriyaki sauce (optional): cook 1 tablespoon of soy sauce and 1 tablespoon of cane sugar over medium heat until thickens.
1. Mix tofu, corn starch, edamame, shiso, sugar, salt, and pepper well. Make patties.
2. Cook both sides, for a few minutes each, in oil.
3. Coat the patties with sauce (optional).
I always enjoy making bento, but it’s so exciting when I get to use a new box.
This one came from Kyoto Japan and is a new addition to my small bento box collection.
Love the traditional Japanese look.
And the size is just perfect for me.
Terry’s was of course served in his own bento box.
Although he gets the exact same dishes, it looks different in this metal box, which I think is pretty cool.
If you are interested in these and other Japanese bento boxes, check out Bento & Co.
By 
