- 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.
- 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.
- 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.
- In the meantime, cook brown rice according to package directions.
- 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.
Teriyaki Tofu Bowl
Yield
Serves 2
Prep Time
15 minutes
Cook Time
20 minutes
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
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
