Honey-Soy Tofu Two-Way Bento

Ingredients

Shared tofu and rice

• 700 g extra-firm tofu, drained
• 1 tbsp neutral oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp honey
• ½ tsp garlic powder
• 1 cup (185 g) dry white rice, rinsed
• 1½ cups (360 mL) water for rice, or the amount required on its package

Kid version: 2 boxes

• ½ cup (70 g) frozen peas
• 150 g carrots, peeled and cut into short thin sticks

Adult version: 2 boxes

• 1 cup (155 g) frozen shelled edamame
• 100 g red cabbage, finely shredded
• 1 tbsp sriracha
• 1 tbsp lime juice
• 1 tsp sesame oil
• 2 tsp sesame seeds

Equipment

Sheet pan, saucepan with lid, small saucepan

Allergens and ingredient notes: Soy; adult version also sesame. Soy sauce may contain wheat. Honey is not suitable for infants under 12 months; this is a school/work lunch concept, not an infant recipe.

Step by step

1. Wrap tofu in a clean towel and press lightly for 15 minutes. Heat oven to 425°F (220°C). Cut tofu into ¾-inch cubes. Toss with neutral oil, soy sauce, honey, and garlic powder; spread on a lined sheet pan.
2. Roast tofu 20–25 minutes, turning halfway, until golden at the edges. Meanwhile cook rice with the listed water, or its package ratio if different: bring to a boil, cover, reduce to low, and cook for the package time. Rest covered off heat 5 minutes, then fluff.
3. Cook peas and edamame separately according to their package directions and drain. Simmer carrot sticks in water to cover for 5–8 minutes, until soft enough for the child, and drain.
4. Divide cooked tofu into 5 equal portions. Assign 2 portions to the kid boxes, one per box, and 3 to the adult boxes, split equally. Divide cooked rice equally among all 4 boxes.
5. Kid version: add half the peas and soft carrots to each kid box, in separate compartments if preferred. Keep the tofu mild, with no adult finishing sauce.
6. Adult version: divide edamame and cabbage between the 2 adult boxes. Mix sriracha, lime juice, and sesame oil; divide into 2 sealed cups and add one per adult box. Divide sesame seeds over the adult tofu.
7. Refrigerate rice, tofu, and cooked vegetables promptly in shallow containers within 2 hours and chill fully before closing lunchboxes. Add cold cabbage and sealed adult sauce after chilling. Eat chilled or reheat cooked components to 165°F (74°C), keeping raw cabbage and sauce separate.

The Devotti twist: A shared sweet-savory glaze keeps the tofu approachable; sriracha-lime and sesame are added only to the adult portions after the split.

How to pack

Cool rice promptly in shallow portions rather than a deep pot. Label the adult sauce cups and keep all boxes cold in transit, even if they will be reheated at lunch.

Swaps and preferences

For a wheat-free version, use suitable tamari in place of soy sauce and check all sauce labels. Replace honey with the same volume of maple syrup for a vegan version. Adult edamame can be replaced with cooked peas in the same amount if desired; tofu still contains soy.

For cold lunches, pack fully chilled perishable food in an insulated bag with at least two cold sources. Keep at 40°F (4°C) or below and refrigerate on arrival when possible. Discard perishables left out more than 2 hours, or 1 hour above 90°F (32°C).

Make ahead and storage

Refrigerate within 2 hours and use within 2 days. Reheat only once to 165°F (74°C) if serving hot. Do not use rice that has been left out overnight.