Teriyaki Takumi Rice Bowl with Sesame Crusted Tofu
For an easy vegetarian dinner, ready in about 30 minutes, this is the recipe you need! Marinate slices of tofu in Kikkoman® Teriyaki Takumi to really let them absorb the flavor — it’s also what helps the sesame seeds stick. This dish is packed with fresh vegetables for healthy balance. It serves 2 or makes a great single serving meal with enough leftovers for lunch the next day. A quick recipe for any day!
1 cup dry white jasmine rice 12 ounces extra firm tofu, sliced into 4 pieces ½ cup Kikkoman® Teriyaki Takumi, Original, divided 2 tablespoons sesame seeds 2 teaspoons Kikkoman® Sesame Oil, divided 1 cup shredded kale 1 cup shredded purple cabbage 1 cup shelled edamame ½ cup pickled red onion ½ cup chopped cilantro 1 lime, cut into wedges
Cook rice according to package directions.
While rice cooks, use paper towel to gently press tofu slices, removing excess liquid. Place tofu in a glass dish and coat with ¼ cup of Takumi sauce on all sides. Allow tofu to absorb sauce for 10 minutes.
Spread sesame seeds on a small plate. Remove tofu from Takumi sauce and shake off any excess sauce. Coat each slice of tofu in sesame seeds on both sides. Heat a medium-sized skillet over medium heat for 3 minutes and grease with one teaspoon sesame oil. Place tofu slices on hot pan and sauté for 4 minutes on each side or until golden brown.
Set tofu slices aside and wipe pan clean. Heat remaining teaspoon of sesame oil over medium heat. Add kale and cabbage. Cover and cook 5 minutes. Stir in remaining Takumi sauce and edamame. Heat 2 minutes longer.
Divide rice between two serving bowls and top with veggie mixture, seared tofu, cilantro and pickled red onion. Drizzle with extra Takumi sauce if desired. Garnish with lime wedges.