- 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.
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.
Nutrition Info (per serve)
Total fat 45g
–Saturated fat 7g
Dietary fibre 7g
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