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Teriyaki Tofu Bowl

Image for Teriyaki Tofu Bowl
plate

Yield

Serves 2

prep

Prep Time

15 minutes

cook

Cook Time

20 minutes

clock

Total Time

35 minutes

kikkoman products used:

ingredients

7 ounces extra firm tofu
¼ cup Kikkoman® Teriyaki Takumi, Original, divided (plus extra for serving)
1 cup asparagus, cut in 2-inch pieces
½ cup chopped bell pepper
½ cup coarsely chopped red onion
1 tablespoon olive oil
⅛ teaspoon salt
1 cup uncooked brown rice
2 tablespoons chopped cilantro
2 teaspoons toasted sesame seeds

directions

  1. Preheat oven to 425ºF. Slice tofu into 1-inch-thick rectangles. Place between pieces of paper towel and gently press to remove excess moisture. Repeat 2-3 times. Slice tofu in half and once again on a diagonal to create triangles.
  2. Place tofu on a baking sheet lined with parchment paper and brush with half of the teriyaki sauce. Add asparagus, bell pepper, and red onion to the sheet pan. Drizzle vegetables with olive oil and sprinkle with salt. Roast for 10 minutes.
  3. Stir vegetables and brush tofu with rest of teriyaki takumi. Roast for 8-10 minutes longer or until teriyaki tofu is caramelized and vegetables are lightly charred around edges.
  4. In the meantime, cook brown rice according to package directions.
  5. Divide cooked rice between 2 bowls. Sprinkle tofu with sesame seeds and add to bowls. Add roasted vegetables, cilantro and drizzle with additional teriyaki takumi sauce. Enjoy warm.

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

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