The leftovers of Sunday’s cold noodle salad made it into today’s bento with a few bits of Chinese takeaway tofu in tausi (black bean) sauce. I added some gherkin, carrot & cucumber as well as pickled red onion, leek, lettuce, parsley, a cherry tomato and fruits (banana, a strawberry, dried apricot & cranberries). There’s a small container of chopped nuts & extra sesame seeds for the salad. Needless to say I had a good lunch! :)
Find more bentos at Shannon’s What’s for Lunch Wednesday (week 53).