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Teriyaki Takumi Rice Bowl with Sesame Crusted Tofu

Image for Teriyaki Takumi Rice Bowl with Sesame Crusted Tofu


Serves 2


Prep Time

15 minutes


Cook Time

15 minutes


Total Time

30 minutes

kikkoman products used:


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


  1. Cook rice according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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.


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