Spinach and Tofu Salad Bento recipe - ingredients, nutrition and when to eat it
A light, delicate bento pairing the fresh aroma of spinach with the soft texture of tofu. Served with rice, it makes a gentle lunch or simple dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 428g serving): 484.3 kcal · protein 18.8g · carbohydrate 75.7g · fat 11.5g · sodium 678.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spinach can become limp if blanched too long, so cook it only until the leaves wilt.
Tips: Drain the tofu thoroughly so the salad does not become watery in the bento.
Tips: When packing it, cool the salad completely and keep it separate from the rice.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Spinach — 100 g
- Tofu — 100 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp