Soba Noodle and Tofu Power Box

1.Place the dried arame in a small bowl and cover with warm water; let soak for 10-15 minutes until softened, then drain thoroughly.

2.Prepare the tofu: Wrap the block of extra-firm tofu in a clean kitchen towel and place a heavy object (like a skillet or stack of plates) on top for 20 minutes to press out excess moisture. Slice into 1/2-inch thick batons.

3.In a shallow dish, whisk together 2 tablespoons tamari, mirin, and grated ginger. Add the tofu batons and toss gently to coat; let marinate for at least 15 minutes.

4.Bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually 4-5 minutes) until al dente. Immediately drain and rinse under cold running water for 30 seconds, rubbing the noodles gently to remove excess starch. Toss with 1 teaspoon toasted sesame oil and black sesame seeds to prevent sticking, then set aside.

5.In a small bowl, whisk the sliced cucumbers with rice vinegar, sugar, salt, and wakame flakes. Let sit at room temperature for at least 15 minutes to 'press' and pickle; drain any excess liquid before packing.

6.Heat 1 tablespoon avocado oil in a non-stick skillet over medium-high heat. Add the marinated tofu batons (reserve any leftover marinade) and sear for 4-5 minutes per side until deeply golden brown and crispy. Pour any remaining marinade over the tofu in the last 30 seconds of cooking to glaze, then remove from heat immediately.

7.In the same skillet (no need to wipe it out), add the shredded kale, the rehydrated arame, 1 teaspoon sesame oil, and 1 tablespoon water. Cover and steam over medium heat for 2-3 minutes until the kale is wilted and bright green. Remove the lid and sauté for another minute until the water evaporates.

8.Whisk the tahini, tamari, rice vinegar, and maple syrup in a small bowl. Gradually add warm water one tablespoon at a time until the sauce reaches a thick but pourable consistency.

9.Assemble the bento boxes: Place the chilled soba in the large compartment, the glazed tofu in the medium compartment, the sautéed kale and arame in small compartment A, and the drained pickled cucumbers in small compartment B. Fill the mini compartment with the tahini-soy sauce. Pack the sliced Asian pear tossed in lime juice in the separate snack box.