Japanese Bento Box

Combine the sushi rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and the water is absorbed, about 15 to 18 minutes.

Drain the tofu. Slice the tofu into 6 pieces and gently press between paper towels to drain excess water.

Set the oven to broil on low. Peel and mince or grate the ginger. In a medium bowl, whisk together half the minced fresh ginger, red miso paste, tamari, and mirin. On a clean work surface, spoon half the miso glaze onto the tofu and spread evenly over the top of each piece.

Coat a baking sheet with 1 tsp vegetable oil. Lay the sliced tofu on the baking sheet, glazed side down, and top each piece with the remaining miso glaze. Broil the miso-glazed tofu until the tops are well-browned, about 8 to 10 minutes. Check frequently to avoid burning.

Roughly chop the yu choy. Place a large nonstick skillet over high heat with 2 tsp vegetable oil. Once hot, add the yu choy, remaining minced fresh ginger, and a pinch of salt and cook, tossing frequently, until the greens are wilted and the ginger is fragrant, about 2 to 3 minutes.

Thinly slice the scallions. Once finished, sprinkle the miso-glazed tofu with sliced scallions and sesame seeds. Divide the sushi rice between plates and top with stir-fried yu choy and miso-glazed tofu. Serve with pickled ginger.