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Baked Tofu Bowls with Kimchi


Yield: Makes 4 servings

14 ounces extra firm tofu, liquid removed
3 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Sesame Oil
½ teaspoon agave nectar
¼ teaspoon red chili paste
¼ teaspoon ground ginger
1 clove garlic, minced
3 ounces shiitake mushrooms, stems removed
3 cups cooked brown rice
1 cup cooked edamame
½ cup kimchi
Garnishes (if desired): Sliced green onion, chopped cilantro or sriracha sauce


Preheat oven to 400° F and line a baking sheet with aluminum foil. Place the tofu block on a small plate lined with a paper towel. Place another paper towel on top of the tofu, then set another small plate on top of the tofu to press out the remaining liquid, replacing the paper towels with new as needed. Once liquid is removed, slice the tofu into ½-inch thick slices.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, agave nectar, red chili paste, ground ginger and garlic. Pour the marinade into a shallow dish. Dip each slice of tofu into the marinade, coating both sides, then place on the baking sheet, leaving at least an inch between each slice. Bake on the middle oven rack for 30 minutes, turning the tofu over halfway through cooking time.

Slice the shiitake mushrooms into ½-inch thick slices. Add them to the remaining marinade and toss to coat. Heat a small skillet over medium heat. Once hot, add mushrooms and sauté for 7 to 8 minutes, stirring occasionally.

To assemble, add ¾ cup cooked brown rice to each serving bowl. Top each bowl with 2 slices baked tofu, ¼ cup cooked edamame, 2 tablespoons kimchi and ¼ cup shiitake mushrooms.

Recipe by Karman Meyer, RDN, LDN


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