Tag Archives: tofu

Kindergarten bento – Tofu omelet (17/Nov/16)

Menu: Tofu omelet, Tori-soboro & veggies, Steamed cabbage, Salted cucumber slices, Rice with sesame furikake

Bunny shaped apples for dessert


Egg is a very handy ingredient for packed lunches. I always boil it or make omelet or scrambled egg out of it. I usually improvise with whatever there is in the fridge. Today’s omelet recipe is with healthy & nutritious tofu.

An egg with a bit of mashed tofu. No need to mash it completely, just mix it with egg with chopsticks or fork.For seasoning, I used a pinch of salt and this powdered nori seaweed called “Aonori.” It gives the egg a bit of sea flavour as well as good nutrients as also indicated in the package (high in protein, calcium and iron).

Add aonori like this,Cook it on a heated pan with a bit of cooking oil (very important to heat up the pan before pouring the egg mixture),Roll, roll, roll, and voila! 

Kindergarten bento – Tofu hamburg steak (17/Jun/16)

Menu: Tofu hamburg steak, potato/carrot/cucumber egg salad, broccoli and furikake on rice

Apple wedges for dessert 
Today’s main is tofu hamburg steak. Hamburg steak is a Western influenced Japanese dish which is one of the most popular dishes for children. It is based on tartar steak often eaten in a German city of Hamburg (apparently), and the mane is obviously derived from it. It is like meatloaf made of minced beef/pork (or mixed) but pan-fried instead of baked in the oven, and usually comes in oval shape. 

I made this dish the evening before for our dinner. I used the mixed beef & pork mince, put a bit of leftover tofu in the pâté for more volume and lower calories, along with chopped onion (fried until golden), beaten raw egg (to hold all the ingredients together) and salt & pepper to taste. You can’t really taste the tofu because the flavour of the meat is much stronger, but you can definitely feel it in its texture that is much lighter and airy. 

For the sauce, in the same pan as the steak, I poured in a table spoon of soysauce and maple syrup, and a bit of water (otherwise it’d become pasty) and bring to boil and thicken a bit. I’d put some herb next time, maybe chopped parsley.