hapa bento

Saba Man and I shared a rare weekday off together.  So we decided to drop the car off at the shop for a routine check-up.  Off course that was just too optimistic of us  because the shop called to tell us that our “whatchamacallit” was leaking… we had no choice but to get comfy in a loaner car.

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It started out a gray day but turned sunny by noon…just in time  for a Meatless Monday bento!

Yummy fried tofu, bought from the Vietnamese market, then simmered in sesame, shoyu  and garlic.  Partnered with “hapa rice” (brown and white mix), gai lan (Chinese Broccoli) and carrot sticks it’s both a balanced and satiating meal!

If you don’t have access to fried tofu,  you can fry your own using firm tofu that’s been drained of all moisture.  Just press between cotton towels with  a heavy plate on top. Leave it for at least 20 to 30 minutes switching to dry towels as needed.  Cut into bite-sized cubes then fry in hot oil until golden.  Drain thoroughly.   I keep them  in the freezer which does alter the texture a bit, but I like them that way. Cook them up in almost any kind of seasoning for bento or drop them in stews or soups.  More than just bento-stash!

I was hanging out at the top of a tall building today.  By lunch time, the clouds made way to blue skies which made today rainless as well as meatless!

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