Baked Teriyaki Tofu Bowl
Serves
Serves 2
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
About
Tofu can be the star ingredient of a meatless meal—especially when it’s coated with rich, thick Kikkoman® Teriyaki Takumi sauce and baked. As the tofu cooks it develops a deliciously caramelized teriyaki glaze. In this easy recipe, the roasted vegetables cook right alongside the tofu in the same sheet pan. Serve up bowls of brown rice, top with the tofu and veggies, and dinner’s ready. Happy meatless Monday—or meatless any day of the week!Tips & Tricks
- Not craving brown rice? You can serve Teriyaki Tofu and vegetables over white or jasmine rice, cauliflower rice, couscous, or grains like quinoa and farro.
- To vary your veggies, try replacing the asparagus and/or the bell peppers with green beans, broccolini, broccoli, cauliflower, delicata squash (no peeling needed!), brussels sprouts, zucchini, yellow squash, or carrots.
- If you have leftovers, store in a microwaveable container in the fridge for an easy take-to-work lunch or tomorrow night’s dinner.
- To make Teriyaki Tofu Wraps, prepare the tofu as directed, then warm large tortillas to soften, top with rice, tofu, veggies and sauce and roll up burrito-style.
- For a spicy kick, drizzle Teriyaki Tofu Bowls with Kikkoman® Sriracha Hot Chili Sauce.
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
- Preheat oven to 425ºF.
- While oven is preheating, slice tofu into 1-inch-thick squares. 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 Takumi 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 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 and cilantro and drizzle with additional Teriyaki Takumi sauce. Enjoy warm.
TAGGED IN:
Here’s a few more options
READY TO SEASON YOUR LIFE?
Explore Kikkoman recipes and products for home cooking and spice up your weeknight routine.