I think I will try this with a vegetable to replace the edamame. With this much soy I may as well give them an Estroven. haha!!
Soy-Lime Tofu & Rice Bento Lunch
From EatingWell: March/April 2009
Tofu, rice and vegetables are classic bento ingredients. Make extra rice for dinner and roll leftovers into balls for lunch. To keep green veggies vibrant and crisp, cook them briefly and immediately dunk them into a bowl of ice water. You can also use cubed store-bought baked tofu in place of the roasted tofu.
4 Reviews for Soy-Lime Tofu & Rice Bento Lunch
This was SO good! I used Braggs Amino Acid instead of soy and it came out great, not salty at all! My kids LOVE the rice balls. The really cool thing is, you can make extra and freeze it. It has more of a meat texture that way, makes it good for sandwiches.
its good but it wayyyyy tooo salty/sour. the oil doesnt quite cut the pungent flavors of the soy sauce and lime juice in the tofu. also i recommend using light firm tofu (less cals), and i added a little light coconut milk to the rice with a tiny bit of stevia so they are lightly sweet/coconutty.
Fantastic! Make sure to use reduced-sodium soy, though; I didn't have any on hand, and the tofu was 'way too salty. But otherwise the blend of flavors is delicious!
Make up all of your rice into the balls as soon as it's done; I'd made just enough for one lunch then put the rest of the rice in a container in the fridge -- next day it wouldn't stick together.
Great tasty lunch!
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