Rinse 1 cup of Japanese short-grain rice under cold water until the water runs clear. Combine in a rice cooker with 1 ¼ cups of water, bring to a boil, then simmer for 15 minutes. Fluff rice and season with furikake.

Press firm tofu between paper towels for 15 minutes, then slice into 1-inch rectangles. Dust each piece with cornstarch and set aside.

In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add tofu in a single layer and fry for 4-5 minutes per side until golden brown.

In the same skillet, lower the heat and add ¼ cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon sugar. Simmer for about 3-4 minutes until slightly thickened. Return tofu to coat in sauce.

Slice Japanese or Persian cucumbers thinly. In a bowl, combine cucumber slices with 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon soy sauce. Sprinkle with shichimi togarashi and toss together.

Blanch sugar snap peas in boiling water for 1-2 minutes until bright green. Transfer to an ice bath, drain, and set aside.

Assemble the bento boxes with a layer of fluffy furikake rice, glossy teriyaki tofu, cucumber salad, blanched sugar snap peas, and cherry tomatoes.