Vegetarian bento

1 Place pumpkin in a steamer or microwave-safe bowl and heat until just tender. In a small bowl, combine miso, sugar and 1 tablespoon water. Add mixture to pumpkin and toss well to coat. Return pumpkin mixture to steamer or microwave and cook for 1 more minute. Set aside.

2 In a bowl, combine ½ teaspoon of the black pepper and the white pepper and cornflour. Add tofu and gently toss to coat. Spray a frying pan with oil and set over a medium-high heat. Fry tofu, turning gently, until all sides are browned and crispy.

3 In a bowl, place avocado, balsamic, 1 teaspoon of the sesame oil, mustard and remaining pepper and mash to combine. Set aside. Dress slaw with lemon juice and remaining sesame oil.

4 To assemble bento, place pumpkin, tofu, slaw and avocado dressing in compartments in a bento tray, or use separate dishes. Sprinkle with shichimi, if desired.