House of Asia > Recipes > Asian Bento Lunch

Asian Bento Lunch

15 min

1 serving

mild

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Perfect for work, school, or travel, this bento box with wakame, fruit, and vegetable spring rolls is a simple, healthy, and exceptionally tasty lunch option.

Fruits Vegetables up to 15 minutes Fusion

Ingredients

Favorite vegetables (e.g. cherry tomatoes, carrot or cucumber sticks, blanched broccoli florets).
Favorite fruit (preferably seasonal)

Wakame seaweed salad :

30 gr House of Asia Wakame Seaweed
1 spoon House of Asia Light Soy Sauce
A few drops House of Asia Sesame Oil
2 tablespoons of previously roasted White Sesame House of Asia
1 medium cucumber

Veggie spring rolls with tofu :

4 sheets House of Spring Rolls and Tapioca Paper Asia
½ package Gluten-Free Mung Bean Vermicelli Pasta from House of Asia
2 tablespoons Plum sauce Ros Thai Thai sauce
1 carrot cut into strips
1 green cucumber cut into strips
50 g blanched green beans
1 small baby romaine lettuce
1 small bunch of green onions
½ cube of tofu cut into long strips
Frying oil

A method of preparing

Wakame seaweed salad:

Prepare the wakame according to the instructions on the package, let it cool and place it in a bowl.
Peel and coarsely grate the cucumber, squeeze out excess water, and place in the bowl with the wakame. Finally, sprinkle with sesame seeds, drizzle with sesame oil, and season with soy sauce.

Veggie spring rolls with tofu:

Prepare the pasta according to the instructions on the package and let it cool.
Fry the tofu in a pan until golden brown.
Lay out the rice paper on a board, then arrange the lettuce leaves, the remaining chopped vegetables, tofu and noodles on top, roll it up tightly, cut it in half and serve with plum sauce.

Place all bento ingredients in separate compartments and enjoy a colorful and tasty meal.