Stir-Fry Tofu in Sweet Asian Sauce Bento #28

by The ROXX Box on November 15, 2012

in asian, Dinner ideas, EasyLunchboxes, Japanese Bento Box, Kids Bento Lunches, Meatless Monday, Recipes, Teen/Adult Bento Lunches, Vegetables, Vegetarian Bento Lunches

Now that I have my Easy Lunchboxes, I am excited to feature my first meal using them.  The 3 compartments are bigger than the bento box I typically use, and I had to figure out exactly what I wanted to fill them with.  On Kelly Lester’s website you can find a TON of creative ways in which to use these boxes.

For my first meal using these boxes, I decided to make my Stir-Fry Tofu in Sweet Asian Sauce.  It turned out great and looks so yummy in my new box.  I hope you guys enjoy my lunch, and don’t forget to venture over to Kelly’s site to learn more about the woman behind the company.




Tofu in corn starch and Chinese 5 spice seasoning


Fry tofu in a stir fry pan


Fry tofu until brown and place on paper towel to remove excess grease


Remove excess oil from pan (leaving about 2 tablespoons) and saute mushrooms and onions


Add red peppers, snow peas, and shredded carrots.


Return fried tofu to pan, and add sauce.

Lunch in “my” Easy Lunchbox



And of course I had to show the “black” box.  Kennedi isn’t quite sure if she wants to part ways…LOL

And for a dinner option:

Stir-fry Tofu with Sweet Asian Sauce

Asian Sauce Ingredients

2 cloves minced garlic

1/2 teaspoon minced ginger

1/2 cup Mirin

3 tablespoons soy sauce

2 tablespoons Hoisin sauce

1 teaspoon honey

1/4 teaspoon dried red chili flakes

1/2 teaspoon sesame oil

Directions:  Mix all ingredient well and set aside

Stir-fry Ingredients

1 1/2 cup diced extra firm tofu (patted dry)

1/2 teaspoon Chinese 5 spice seasoning

1/4 cup corn starch

5 mushrooms sliced

3 spring green onions thinly sliced

1/4 cup sliced red peppers

1/2 cup snow peas

1/2 cup shredded carrots

1/2 cup sliced red onions

1 cup canola oil


In a bowl mix cornstarch and 5 spices.  Add tofu and toss until tofu is coated on all sides.

In a stir-fry pan on med-high heat, heat canola oil.  Once oil is heated, add tofu to pan.  Fry (flipping as needed) until all sides are brown.  Remove from pan and place on paper towel to remove excess oil.

Remove most of the oil from pan, leaving around 2 tablespoons.  Add onions and mushrooms, until both begin to soften.  Add remaining vegetables, and saute for about 1 minute mixing well.  Add tofu back into pan, and add 1/2 cup of asian sauce that you made.  You will have EXTRA sauce.  Can be used for another dish later.  Just place in a container and put in refrigerator.  Once everything is well mixed, remove from heat.  Serve with brown rice.



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