bento #44

Bottom:

  • Mini tuna-tofu-miso burgers.
  • Plain onigiri with fish bottle of soy sauce.

Top:

  • Babybel cheese.
  • Marinated sweet peppers.
  • Green grapes.

And for dessert is a little wheat cake filled with chestnut paste.

Recipe for the burgers:

In a large sealable plastic bag, combine:

  • 2 6 oz. cans of oil-packed tuna, thoroughly drained.
  • 2 tbsp. mild white miso.
  • 1/2 of a 10 oz. block of extra-firm tofu.
  • About 5 finely chopped green onions.
  • 4 tbsp. dry bread crumbs.
  • 1 egg.
  1. Smoosh all the ingredients together until thoroughly combined.
  2. Heat a little olive oil in a non-stick frying pan over medium heat. Form golf ball-sized balls of the tuna, and flatten into little patties. Fry until well-browned on each side. Drain on paper towels.

This recipe didn’t call for an egg, but without it, it was basically a bag of crumbs and there’s no way they would have held together in the frying pan. I think the problem is that it calls for extra-firm tofu, which has a very crumbly texture. Next time I’ll either use a softer tofu, or leave it out altogether and use egg whites.

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