Name: Teriyaki tofu bento, an easy vegetarian lunch
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 bentos
Cuisine: Japanese
Ingredients: 1 block (14 oz / 400 g) firm or extra-firm tofu; 2 tbsp cornstarch; 2 tbsp neutral oil; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar or maple syrup; 2 tbsp water; 1 tsp toasted sesame seeds and 1 sliced green onion, to finish; To serve: cooked rice, broccoli, carrot, edamame

Teriyaki tofu bento, an easy vegetarian lunch

Tofu is a natural bento protein: it's cheap, it keeps well, and a sticky teriyaki glaze makes it taste great even cold. This version is vegan and takes about 25 minutes.

Updated November 1, 2026 · BentoChef Jump to recipe ↓

Get the tofu crispy

Use firm or extra-firm tofu. Press it for 15 minutes between paper towels with something heavy on top, then cut it into cubes and toss in cornstarch. The cornstarch makes a thin crust that soaks up the glaze without going mushy.

Quick teriyaki sauce

All you need is soy sauce, mirin, a little sugar and water. Mirin gives it that glossy sheen. If you don't have mirin, use 1 tbsp of rice vinegar plus an extra teaspoon of sugar.

Gluten-free: Use tamari instead of soy sauce, and check that your mirin is gluten-free.

Building the bento

Pack rice in about half the box and sprinkle it with sesame seeds or furikake. Add the tofu, then fill the rest with colorful vegetables: blanched broccoli or green beans, shredded carrot, edamame, and a few slices of cucumber. A small umeboshi onigiri instead of plain rice is a nice change. For more ideas see our list of quick bento side dishes.

Make ahead

Glazed tofu keeps 4 days in the fridge, so you can cook a double batch on Sunday. It's good straight from the fridge, or warmed briefly in the microwave if you prefer it hot.

Makes 2 bentosPrep 20 min (incl. pressing)Cook 10–12 min

Ingredients

1 block (14 oz / 400 g) firm or extra-firm tofu
2 tbsp cornstarch
2 tbsp neutral oil
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar or maple syrup
2 tbsp water
1 tsp toasted sesame seeds and 1 sliced green onion, to finish
To serve: cooked rice, broccoli, carrot, edamame

Steps

Press the tofu for 15 minutes, then cut into ¾-inch (2 cm) cubes. Toss gently with the cornstarch until coated.
Stir together the soy sauce, mirin, sugar and water in a small bowl.
Heat the oil in a nonstick skillet over medium-high heat. Fry the tofu, turning occasionally, for 6 to 8 minutes until golden on most sides.
Lower the heat to medium and pour in the sauce. Toss for 1 to 2 minutes until the sauce thickens and coats the tofu.
Sprinkle with sesame seeds and green onion. Cool before packing next to rice and vegetables.