Home Bento with Simmered Tofu
A vegetable-forward bento. Built to feed a group without last-minute panic.
- Prep
- 1 hr 25 min
- Cook
- 30 min
- Total
- 1 hr 55 min
- Serves
- 6
- Level
- Advanced
Photo: Marina Endzhirgli / Pexels
This spread is built for gatherings, with components you can split among helpers. Pressing tofu between towels under a light weight for 15 minutes helps it brown and absorb sauce. Serve it with green tea or a crisp, cold drink.
Method
Clear your largest counter space, set out the board or boat, and line up bowls for each component before you begin.
Cook the rice and keep it warm; this set is served with plain steamed rice rather than sushi rice.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
Heat 3 cups dashi, add tofu and wakame, then dissolve the miso off the heat for the soup.
Simmer cubes of tofu in dashi with a splash of soy and mirin for 8 minutes, then let them cool in the liquid.
Roll two or three logs at a time, slice them just before plating and shape the nigiri last.
Arrange the largest items first, then fill gaps with smaller pieces, garnishes and little dishes of sauce.
Serve within 30 minutes with soy sauce, wasabi and pickled ginger, and set out small plates and chopsticks for everyone.
Chef's note
Plan for about 8 to 10 pieces of sushi per adult.
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