Siopao & Agedashi Tofu Bento

Woke up really late today, so I had to opt for a quickie bento. Grabbing a leaf from ‘s siopao bentos (I can’t cite cause her siopao are all homemade), I grabbed a leftover siopao from Northpark (last night’s dinner/midnight snack) and whipped up some easy to cook dishes that don’t take more than 15 minutes.

Agedashi Tofu Bento

Bento #24 • 23 June 2006

top tier:
Siopao, siopao sauce (in a Yasai! sauce bottle), and a few enoke dake.

bottom tier:
Unassembled Agedashi Tofu – agedashi tofu sauce, shredded horseradish, and fried silken tofu cubes. Before eating, I heated up the sauce in the microwave, then poured it over the tofu. I mixed in the horseradish afterwards.

Mango Pudding (the last! I never knew it stores this well.) with a sprig of mint, a small sauce cup of milk, and a handful of Andes Creme de Menthe thins.

AGEDASHI TOFU v. 23 June 2006

japanese silken tofu
oil for frying

1 cup prepared bonito dashi stock
1/2 cup soy sauce
1/2 cup mirin
grated radish

1. Wrap the tofu in a tea towel, then weigh it down with a heavy plate for 10 minutes to press out some liquid, then cut into large cubes.

1-5. Or (this is what I did) cut it into large cubes then microwave it on high for 1 minute.

2. Fry in hot oil until golden on each side. Let drain on paper towels.

3. Mix all the sauce ingredients, then bring to boil. Simmer for a minute or two, then pour on top of fried tofu. (Don’t forget to remove them from the paper towels :P)

4. Top with grated radish. Serve while hot.

Based on the Agedashi Tofu recipes from
• A Taste of Japan by Masaki Ko
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Note: I honestly doubt I’ll put it in a bento again. It’s not as good when it’s not freshly cooked and piping hot.

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