I know it’s not Monday, but “Meatless Tuesday” just doesn’t quite have that same ring.
Yesterday was our monthly #twitterfoodparty with the theme of lemons, limes or yuzu so I took advantage of this late summer flavor for today’s vegetarian bento lunch.
I made coconut tofu nuggets (koya dofu, egg-dip, dredged in corn starch/shredded coconut, fried) the process was a rough one and I need to experiment a bit to streamline the recipe. I think it’s the frying, which I dislike but is a necessary evil.
Despite wrestling with the ingredients, I think they turned out great—and with the sauce—OMG!
The lemon-theme comes into play with the sauce, which was way easier… fresh lemon juice, butter, sugar, salt, and cornstarch for thickening. I know, right? Butter!!!
The other items in today’s bento are just as yummy: bamboo and brown rice mix, steamed long beans tossed in sea-salt, champagne grapes, and of course —a touch of the all important red color—beni shoga.
Our #twitterlemonparty was surprisingly without any desserts! Maybe next month’s #twitterfoodparty theme will satisfy our sweet-toothed followers. The theme hasn’t been selected yet.
Do you have a suggestion? Everyone is welcome to suggest and participate.
Join us on twitter and follow hashtag #twitterfoodparty !
My twitter id is @hapabento
Japanistic – cool, fun, well-designed Japanese bentos and other products!