hapa bento

Don’t adjust your monitor, the color of this bento is truly the color of sunshine.

Robust and spicy flavored Oaxacan  Tofu—not my creation but bought from the deli— is cubed and cooled down with fresh mango, cilantro and tomatoes.   And as though I didn’t have enough yellow in this box lunch, I added saffron rice topped with fried scallions.

Red strawberry and orange carrots complete the warm toned palette.

Well… if the sun doesn’t want to shine over  Seattle, maybe I can give it a kick-start with this bento!

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I have a basket in my pantry that holds all my non-perishable bento-stash.  And currently, The Stash only held numerous baggies of different kinds of rice, not enough to cook on their own and needed to be blended to make it worthwhile.

I also had an oddball can of mandarin oranges which for the life of me can’t remember why I bought it. Maybe Saba Man picked it up for something.

“Hey Saba Man…did you buy this can of mandarin oranges?”

“No.”

So I took a chance and boy and I glad I did.  It smelled wonderful when it all got  heated up.

After the “ding”,  I mixed in a bit of sweet mango butter, almonds, and a splash of rice vinegar all the while wishing that I had cilantro.  Darn.

Anyway, it turned out great.

Tangy.

Which complimented the salty, sesame-ness of these Asian-style tuna burgers. 

Recipe will be posted later but think garlic, sesame oil, sesame seeds, shoyu, mirin….you get the idea.

“Hey, Saba Man…do you want butter on your asparagus and the scallions caramelized?”

“Yes, please.”

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