Directions

To Make Fried Tofu Patties

1. Remove tofu from packaging and dry with paper napkins. Wrap with more paper napkins and use heavy weight to press water out of the tofu for 6 hours or overnight in the refrigerator.
2. Mash tofu with a food processor or go through a fine mesh to get a smooth paste.
3. Mix tofu paste with the rest of the ingredients.
4. Divide into 8 equal portions. Shape into flatten round patties.
5. Heat oil to 170°C in a medium saucepan and deep fried for 5-6 mins or until golden in batches. Drain oil on rack.

To Make Wasabi Coquettes

1. Cut potatoes into large cubes and place into a large saucepan filled with water covering all the potatoes. Boil until potatoes are soft. Drain away the water and let potatoes to cool down to room temperature in a medium bowl. Mash potatoes up with a fork or a potato masher.
2. Meanwhile, sauté diced onions until fragrant and set aside.
3. Toast panko bread crumbs under low fire until slightly golden. Set aside to cool.
4. Mix in all the ingredients together with sautéed onion into potatoes until well combined. Divide into 12 equal portions into spherical/cylindrical shape. Coat with flour then beaten egg and panko.
5. Heat oil to 170°C in a medium saucepan and deep fried for 5-6 mins or until golden in batches. Drain oil on rack.

To Prepare Spring Mix Salad

1. Mix the miso, mirin, rice vinegar, sesame oil and toasted sesame seeds together to make the miso dressing.
2. Wash and dry salad mix and add the other vegetables in a large mixing bowl.
3. Drizzle dressing over and toss gentle. Serve immediately.

To Prepare Japanese Pickles

1. Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables multiplied by 0.0025. Add in sugar and mix well.
2. Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.
3. Mix in some sesame oil and sesame seeds before serving.

To Assemble

1. Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the fried tofu patties, wasabi croquettes, spring mix salad and Japanese pickles.
2. Bento box should be kept chilled until ready to eat, best eaten day of.