- 1 cup 2cm-cubed pumpkin
- 1 tablespoon miso paste
- 1 teaspoon brown sugarlight brown cane sugarX
- 1 teaspoon ground black pepper
- ½ teaspoon ground white pepper
- 1 tablespoon cornflourcornstarchX
- 100g Japanese firm tofu (we used Morinaga), cut in 2cm cubes
- spray oil
- ¼ avocado
- 1 tablespoon balsamic vinegar
- 3 teaspoons sesame oil
- ½ teaspoon mustard
- ¾ cup prepared coleslaw mix (omit the dressing)
- 1 tablespoon lemon juice
- shichimi, to garnish (optional, see tips)
1 Place pumpkin in a steamer or microwave-safe bowl and heat until just tender. In a small bowl, combine miso, sugar and 1 tablespoon water. Add mixture to pumpkin and toss well to coat. Return pumpkin mixture to steamer or microwave and cook for 1 more minute. Set aside.
2 In a bowl, combine ½ teaspoon of the black pepper and the white pepper and cornflour. Add tofu and gently toss to coat. Spray a frying pan with oil and set over a medium-high heat. Fry tofu, turning gently, until all sides are browned and crispy.
3 In a bowl, place avocado, balsamic, 1 teaspoon of the sesame oil, mustard and remaining pepper and mash to combine. Set aside. Dress slaw with lemon juice and remaining sesame oil.
4 To assemble bento, place pumpkin, tofu, slaw and avocado dressing in compartments in a bento tray, or use separate dishes. Sprinkle with shichimi, if desired.
Nutrition Info (per serve)
Total fat 45g
–Saturated fat 7g
Dietary fibre 7g
Make it gluten free: Check miso, cornflour, tofu and mustard are gluten free.
Shichimi is Japanese seasoning, available in Asian supermarkets.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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