- Press tofu between paper towel to remove excess moisture. Slice into 1-inch cubes and place in a bowl. Sprinkle with cornstarch and stir to coat.
- Heat oil over medium-high heat for 1 minute. Add tofu and brown for 5 minutes, turned regularly to evenly brown. Stir in black pepper.
- Reduce heat to low. Add blanched green beans and Takumi to pan. Stir to coat tofu with sauce. Cook 2 minutes longer.
- Divide tofu and green beans over quinoa in two bowls and top with chopped cilantro.
Black Pepper Tofu Quinoa Bowls
Yield
2
Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
kikkoman products used:
ingredients
8 ounces extra firm tofu
1 tablespoon cornstarch
2 tablespoons olive oil
1 teaspoon ground black pepper
2 cups blanched green beans
½ cup Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso
2 cups cooked quinoa, for serving
2 tablespoons chopped cilantro, for serving
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
