Ma Po Tofu Bento Bowl

Ma Po Tofu Bento Bowl, a photo by sherimiya ♥ on Flickr.

My "dry" ma po is perfect for bento because it minimizes leakage in bento format. I served over rice in the cute apple bento bowl, and you can top with chopped green onion or cilantro. Since my version is almost chili-free, I add spicy chili sauce after the fact into my own bowl. The top tier contains chunks of super sweet cantaloupe and scattered strawberries because we're kind of low on fruit these days. The kids gobbled so much down there wasn't any leftover at all for my next day lunch. Aww!

Sakura Ma Po Tofu Bento

Sakura Ma Po Tofu Bento, a photo by sherimiya ♥ on Flickr.

MisterMan's ma po tofu gets an accent of three beet-dyed sakura cut tofu "blossoms" floating atop his meal. Did you enjoy the cherry blossoms in your neighborhood? Seems this year I noticed quite a few specimen trees that I never noticed in years past. There's one fabulous double-blossomed tree that I pass every single day, and somehow I never realized its striking beauty until the past couple weeks. I can't take a picture because there's no parking, but I've been slowing down to appreciate it each day. So here's my homage to that lovely spring display. His upper tier has a couple of the last market strawberries, and some cups of: marinated baby bell peppers and pickled red onions; pickled turnips with sliced kumquats, pickled carrots and daikon, and pickled bittermelon. The baby turnips recipe called for lemon, but I substituted kumquats -- it's delicious this way! I think the kumquats would be nice by themselves as well. They are an unusual fruit in that the flesh and juice are tart but the skin is sweet. Have you had them? And this batch of bittermelon was marinated in equal parts vinegar and pineapple juice. It's a lot more palatable this way. I think this method is a winner! I may put together a post of all my pickling experiments, in case you have a hankering to try any of these, and so that I can remember what I've tried so far. What do you think?

Easter Bunny Ma Po Tofu Bento

Ma Po Easter Bunny Bento, a photo by sherimiya ♥ on Flickr.

Seeing as it'll be Easter in a few days, I thought I'd make an Easter bento for my little ones. This one is for TinySprite, who asked for her ma po tofu in her favorite panda bowl, so of course I obliged. I scooped it over black rice, and topped with sliced green onion, a tofu rabbit (cut with my nice metal cutter from the same shop as the one I got my dragon, goldfish, double flower, butterfly and bird cutters). I even gave him a carrot with cilantro greens to keep him happy.

The top tier of her bowl contains tomatoes, Moloka'i Okinawan sweet potatoes, carrot, broccoli, blackberries and strawberry. I brought these sweet potatoes back with me from Hawaii, where I saw this red-skinned purple-fleshed variety for the first time. Usually the Okinawan sweet potatoes have a whitish outer skin but this type, supposedly grown only on the Hawaiian island of Moloka'i, are distinguished not only by their red skin but their creamier flesh, as seen here. Too bad I can't find them in California. We'll be enjoying my stash for a few more days while they last, though!

Ma Po Tofu Panda Bento Bowl (and why we're eating wheat and soy again!)

Ma Po Tofu Panda Bento Bowl, a photo by sherimiya ♥ on Flickr.

And it's yet another donburi-type bento in the ever-favorite panda bowl; this time ma po tofu (adapted from Lovelylanvin's fantastic recipe here). This batch contains chopped pickled mustard greens (because I love 'em), along with scallions and even some choy sum. As usual, there is no hint of chili sauce at all in the kid version, which is why it looks so drab and dull (sigh). You may (or may not) have noticed that ma po tofu had been absent from our menu of late. This is due to the fact that TinySprite had tested positive for both wheat and soy in a blood IgE test. We assumed she was allergic to these foods and I had therefore been diligently trying to remove and replace them in our family diet. Well, recently she was retested via the more accurate skin prick test and we discovered that she is not allergic to wheat or soy at all. In fact, she was negative for all the common food allergens. So here we are eating wheat and soy again! I learned a lot about soy- and gluten-free cooking and eating during those months, and when I shared what I learned on this blog [you can search "gluten free" in the search bar up top and see how much I did!], I discovered that a whole lot of you are allergy-conscious as well. I have a new respect for folks who must live with food allergies; it can be tough and frustrating. I'm not abandoning soy- and gluten-free eating -- I actually like the taste of non-wheat flours, and I still have a lot of soy-free soy sauce (yes, it does exist!). The upper tier doesn't add much in the way of color, with blackberries, black grapes, and orange-fleshed plums, but I hope the sakura-shaped carrots brightened up this ho-hum bento for my girl. ^_^

Mabo Tofu Dragon Bento

Mabo Tofu Dragon Bento, a photo by sherimiya ♥ on Flickr.

Today's bento is ma bo tofu (recipe here), over mixed rice in a lettuce leaf. I attempted to cut a tofu dragon with my awesome cutter. I first cut a thin slab, about a half inch thick, of tofu the length of the cutter, then pressed. The cutter made a precise cut; the problem was removing the dragon in one piece. As you can see, I got most of it out pretty well, using the rounded end of a chopstick. The only problem was that one of the hind claws broke off. I simply replaced it on top of the meal, and it looks fine. I added a nori eye and some fancy cut radish halves, which kind of look like lanterns. This would make a nice celebratory bento, I think. I have now used this cutter on tofu, cheese and dragonfruit. It's very cool. The rest of the bento contains a variety of early summer fruit: apricot, blackberries, cherries and strawberry.

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By the way, Happy Little Bento got a mention at KoreAm Journal, and a short interview with me, in an article on the power of social media in bento box popularity. Take a look to see mentions of other bentomakers such as HapaBento, OhayoBento, Bentobird and Adventures In Bentomaking. Cute pics too!

Panda-monium Ma Bo Tofu Bento

We're having a meat week, following up the sausage pasta with ma bo tofu (I adapted Lovelylanvin's recipe), complete with a pair of tofu panda friends. I adapted the traditional recipe quite a bit; in fact it may not resemble actual ma po tofu much anymore. I have to omit all the chili bean sauce because the kids won't tolerate the spice, and I always add greens. Today I chopped half a bag full of baby bok choy, several green onion stalks and cilantro and mixed them in for texture, color and nutrition. Sometimes I use pickled mustard greens as well. Also, there is less sauce in mine, to keep it more bento-friendly. If you wanted to keep the soupiness, it would be better to pack it into a thermal food jar. But for us today, this donburi bowl-type bento box works just fine! Top tier contains all fruit: strawberries, grapes, kiwi, blood orange and little mandarinquat. If you've never seen a mandarinquat before, here's a photo, beside some yuzuquats and a standard satsuma mandarin for size comparison. The hybrid quats taste like kumquats, but slightly different. I think kumquats are the tartest, but it could be just me ^_^

Mabo Tofu Snowman Bento

Mabo Tofu Snowman Bento, a photo by sherimiya ♥ on Flickr.

Today's mabo tofu elicited this comment from MisterMan: It's not REALLY mabo tofu because it's not spicy. Wellll, technically I suppose that's true. But the adult batch is certainly spicy! I always split the batch into two so that the kids can eat the bland half while the adults can enjoy the red spicy chiliness of authentic mabo tofu. We love it hot hot hot! Woot! I also made their version kind of dry so that it's more bento-friendly. I layered it over rice in a lettuce leaf before adding a tofu snowman on top. I used oval cutters to make the body, cut the hat free-hand from Okinawan sweet potato (and yellow carrot), cut purple carrot buttons, orange carrot nose, and nori eyes and mouth. The hands are those handy bone picks again. Told you these were versatile. Other side contains grapes, raspberries, strawberry, carrots, broccoli and baby crabapple.

Oh, and in other news, I was just notified by Stuart Reb Donald (Wannabe TV Chef) himself that I was awarded the 2011 WTVC Food Blog Best Niche Site Award. Wow, thanks Stuart! Will wear the badge proudly! Check out his site for interviews and commentary on all kinds of food-related TV and celebrity news and shows. Happy December friends! ^_^

Ma Po Tofu Jack Bento

Ma Po Tofu Jack Bento, a photo by sherimiya ♥ on Flickr.

MisterMan and TinySprite both get ma po tofu (I adapted Lovelylanvin's recipe) in their bento boxes today. The kid version always looks so bland to me because I have to omit all chili sauce. I think my son would be willing to try this dish a bit spicier these days, but my daughter would surely rebel against any red flakes she might happen to spy. The other half of the LunchBot contains strawberries, yellow cherry tomatoes, Okinawan sweet potato slices, blackberries, and a tangelo jack-o-lantern -- made with tofu eyes and teeth. Heheh!

Mabo Tofu Chicks Bento

Mabo Tofu Chicks Bento, a photo by sherimiya ♥ on Flickr.

Today's bento has mabo tofu, one of my favorite meals which I hadn't made in a long time. When I make the kids' version I don't use any chili sauce at all, sadly, since they have no tolerance for it. This is why theirs looks so brown. After they get their serving, the adult version gets a few tablespoons of chili paste added in, which adds the nice red color that I love. For this batch I used ground chicken, and I also stirred in an egg, which is why there are yellow bits visible in the closeup. I scooped the mabo tofu over some lettuce in this bento, and I left out most of the sauce to keep it on the less drippy, bento-friendly, side. For dinner they had it served over rice, which is my favorite way to eat it. I added a red leaf and dandelion green salad with sliced grape tomatoes and feta cheese, carrots, strawberries and grapes to round out the bento. And for a final Easter touch, I put two baby chicks sitting on a leaf together. They are made of yellow carrot, with orange carrot and nori details. Cheep cheep!

Mini Snowman Bento

Mini Snowman Bento, originally uploaded by sherimiya ♥.

I wanted to make a mini bento for Christmas since I haven't made one in such a long time. I initally wanted to do a miniature Christmas tree, but then I thought a tiny snowman would be so cute! I planned to make little snowballs to go with him and everything, but after working with the snowman himself I think the microsnowballs would be too much trouble. As it was the "snow" stuck to the plastic wrap and thus doesn't look quite smooth. I made three balls out of cream cheese for the snowman, and decorated his face with nori, a carrot nose and a yellow carrot corncob pipe. He also has purple carrot buttons and a carrot top hat. His arms are dry somen. As you can see, just as real snowmen do he started to melt after awhile, and began to lean to the side. I propped him up for the picture but lay him down after I was done. He is on a tofu platform and there's a bare tree next to him as well as his watermelon radish mittens. I wanted to poke the mittens on his arms but then his arms would have fallen off for sure! The rest of the bento contains a satsuma mandarin, grapes, peapods and carrots. Merrry Christmas!

Olympics Bento: Snowboard Cross

Olympics Bento: Snowboard Cross, originally uploaded by sherimiya ♥.

Today's bento has a theme: Olympics! It's an easy one, and it might even provide more than one themed bento over the next week. I'll tell you what this one shows, since you may not be able to decipher it on your own: Snowboard Cross.

Yes, I know it doesn't look like a snowboard but the truth is he was supposed to be a downhill skier. After I cut out the carrot man, I couldn't get him to stand on two skis so I used only one. And didn't bother to cut a proper snowboard by that time :) But luckily this way I don't need to figure out how to put poles either.

I made honey garlic pork, using sliced pork loin instead of chops so it's easier for the kids to eat and better for bento. I also stirfried yellow zucchini (squash) and sweet red pepper with olive oil and garlic powder. There's also steamed broccoli, a maroon/purple carrot skewer and a grape tomato. The snowboarder is made of carrot with a grape head and a purple carrot ski, and he is perched on a tofu hill. In the fruit section I put sliced blood oranges, a strawberry, a yellow carrot star and some red grapes (underneath).

Crab Friends Bento

Crab Friends Bento, originally uploaded by sherimiya ♥.

For MisterMan today I made ma po tofu, but with a number of changes from the traditional recipe.

I used ground turkey, and I added chopped baby bok choy because I think it adds better color and nutrition. In addition, I had to omit most of the chili sauce due to the low tolerance level of the kids. However, I did add some! This is a big step, considering they used to cry whenever they tasted a chili pepper in months past. And finally, I don't make mine with lots of goopy sauce; it's actually kind of dry. We prefer it like this :)
All I do for my ma po is brown the meat, add some black bean sauce and chili garlic sauce, and cook a bit. Then add chopped fermented mustard greens, fresh chopped bok choy and stir to wilt. Then add in the cubed tofu. I used firm tofu just because the kids like it like that. I add some water for a little sauce, and thicken with cornstarch. You see, it's not like genuine ma po tofu, but it's close enough that I'm gonna call it that!

I gave him rice, so I could make two carrot crabs to display. I just got some new cutter toys, and wanted to try them out! They really make cute details a lot easier!

Finally, I made crinkle cut cucumber baran, a peapod flower, some romanesco and a cherry tomato. I put the fruits in a separate container so they wouldn't get sauce on them. He has a cute tiny mini mandarin, sliced kiwi and some cherries.

Oh, I forgot to mention that this is a new bento box from Marukai in Hawaii! It's stainless steel, with a tight-fitting plastic lid. I have these in lots of shapes and sizes, but this is the first time I've seen it in a flat square shape. It's shallow, so I can't fit large things in here, but it means that you can see everything pretty clearly in the shot. It's kind of cool :)

Christmas Tree Bento

Christmas Tree Bento, originally uploaded by sherimiya ♥.

Sticky rice, the sequel. When you make a big batch, it lasts a couple days! I formed a bowl of rice, putting the "fillings" underneath so I would have a plain rice top to decorate. I made a steamed broccoli Christmas tree, decorated with tiny carrot disc cutout ornaments. They aren't stuck on, so they'll probably scatter all over by lunchtime :) Tofu circles and halved tomatoes surround. Fruit bowl has kiwi and raspberry "holly" atop satsuma mandarins.

Merry Christmas, it's coming!

Snowfuman Bento!

Snowfuman Bento!, originally uploaded by sherimiya ♥.

Get it? Tofu-Snowman? Snow-tofuman? Hm. Okay, nevermind.
One more snowman bento -- I forgot to add him into the last post, but it's okay.. I think he may be my favorite. Doesn't he look happy? Maybe because he's making his final appearance in a long week full of snowman bento? Or because I finally managed one that looks kind of cute rather than "interesting"? Trouble is, since I have been in snowman mode so long I may have a hard time remembering other Christmas theme possibilities for this week's bento... Well. Anyway.

For this one I made ma po tofu using ground chicken, fermented mustard greens, green onions, black bean sauce and a little guilin chili garlic sauce ('cuz I love it, but the kids can't handle too much). Also, I roasted some asparagus in olive oil and garlic powder. I made the tofu snowman face with nori and carrot facial detail and purple potato hat with yellow carrot buckle on a bed of white/brown/black (Forbidden) rice mix. Raw carrot stars. Fruit section has kiwi flowers with blueberry centers, satsuma mandarins, strawberry and raspberries.

Is it cold where you are too? Snowman is happy about it, but I'm not! I am counting the days until we are on vacation.. to a sunny and warm spot on the globe where we can thaw out ^_^

Making (Vegetarian) Pad Thai

Pad Thai is a very popular noodle dish and one of the few Thai recipes that can be adjusted nicely to suit those who favor less spicy flavoring. It also has the added benefit of providing a means of offering all kinds of vegetables that kids might not otherwise be likely to eat on their own! You might like to try it with your own kids, or other picky non-veggie eaters. Besides the veggie aspect, the fact that it is a noodle dish makes it a great standard, and one we often turn to in our kitchen. It's quite easy to prepare at home.

First, start with the noodles. You will use rice sticks, the kind which are wide and broad. Soak them first in hot water until they soften, about 20 minutes, and then boil them for 5 more minutes or so until they are just done, but not mushy. You may have to keep watch on them, and taste for done-ness. When they are done, drain and rinse. Let rest in a colander. In the meantime, you can prepare the vegetables: I used bean sprouts, julienned carrots, chopped bok choy, green onion. I don't stick to traditional recipes; it's okay to use whatever vegetables you like. Also, you should use fried tofu, which can be purchased in the refrigerated section of your local Asian grocery.

Chop the tofu into small cubes. Heat the wok or skillet, and saute some chopped garlic in olive oil for a few minutes. Add 3 lightly beaten eggs, and scramble. Then, throw in your chopped veggies, noodles and tofu. Stir fry until everything is heated through. Add a mixture of 1/4C fish sauce (note: there is a vegetarian fish sauce, available at Vietnamese groceries. It does not have the anchovy, but it contains a mixture of soy beans, salt, sugar, water, chili, and citric acid as a preservative since this type isn't fermented), 1/4C lime juice, and 2T sugar (double if necessary). If you like it spicy, you may add crushed red pepper, chili sauce or sriracha -- but in our house we add it after serving, to suit individual varying tastes. Toss in chopped peanuts and green onion.

Now doesn't it look good? You may also serve it with a slice of lime to garnish, and cilantro on the side. Enjoy! Don't forget, pad thai is excellent the next day, and makes a great bento lunch :)

Star Wars Bento #1

Star Wars Bento #1, originally uploaded by sherimiya ♥.

Because MisterMan is such an *avid* Star Wars fan, I had to indulge his greatest fantasy to have an actual Star Wars bento :)

Ma po tofu (minus the chili sauce), cucumber dividers, red Bhutan rice onigiri "Death Star" after destruction, TIE fighters cut from radishes (one of them was still red inside after peeling -- this is the "bloody" one -- o_o. Tofu Stormtrooper. Fruits section has black plum from friendly neighbor, strawberry, apricot, blueberries and lychee. Last section has peapods, sweet potato and Okinawan purple potato flowers.

I sort of wonder if he will even eat the fighters, or keep them to play with ;) This is #1; I know he really wants to see his favorite characters but I really have to work up to that...