1 block un-marinated tofu (firm type)
¼ tsp salt
1/3 small Japanese cucumber (julienned)
1/3 carrot (julienned)
1 tbsp roasted sesame sauce
accompaniments & garnish:
1 lettuce leaf
2 cherry tomatoes
4cm thick cucumber (cut lengthwise and cut into thin slices)
2 slices carrot (5-10mm thickness each slice)
Cut tofu diagonally into half (into two triangles)
Cut a slit in the middle on the long sides of both triangle tofu as pockets to stuff vegetables.
Sprinkle and rub salt to marinate for few minutes.
Julienne carrots and cucumber
Heat oil in a frying pan over low heat, pan fry tofu until the surfaces turn golden brown. Remove from heat, set aside to cool down.
Use fingers to open the slits, stuff with carrot and cucumber strips.
Cut 2 slices carrot using flower shape cookie cutter. To make the flowers look more vivid and 3D, cut a line (half the flower thickness), in between the petals, then make a slanted cut from the centre of each petal towards the line to form a “V”cut.
Cut thin cucumber slices. Overlap the slices to make a 3D rose.
Fill a condiment container with roasted sesame sauce to pack along in the bento.
Serve it either hot or cold, with roasted sesame sauce or other spicy sauces