Teriyaki Tofu Brown Rice Lunch Bowls

Ingredients

• 14 Ounce Extra-firm tofu, drained and pressed - 14 (ounces), Drained and pressed; cut into 3/4-inch cubes.
• 0.75 Cup Kikkoman Teriyaki Marinade & Sauce - 3/4 (cup), Used in three 1/4-cup portions: marinade, skillet glaze, and final drizzle.
• 1.5 Cup Brown rice - 1 1/2 (cups, dry), Measured dry before cooking.
• 3 Cup Water - 3 (cups)
• 4 Cup Broccoli florets - 4 (cups)
• 2 Cup Carrots, thinly sliced - 2 (cups), thinly sliced
• 1.5 Cup Cucumber, diced - 1 1/2 (cups), diced
• 0.5 Cup Green onions, sliced - 1/2 (cup), sliced
• 1 Tablespoon Canola oil - 1 (tablespoon)
• 2 Tablespoon Toasted sesame seeds - 2 (tablespoons)

Instructions

1. Prep tofu and vegetables

   1. *Cut the tofu* into 3/4-inch cubes, *slice the carrots*, dice the cucumber, and slice the green onions.

2. Cook the rice

   2. In a medium saucepan, combine the brown rice and water. Bring to a *boil*, then cover, reduce heat to low, and *simmer 40 to 45 minutes* until the rice is tender and the water is absorbed.

3. Marinate the tofu

   3. While the rice cooks, place the tofu in a mixing bowl with *1/4 cup teriyaki sauce* and gently toss to coat. Let it *marinate for 10 minutes*.

4. Brown the tofu

   4. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for *8 to 10 minutes*, turning occasionally, until *lightly browned*.

5. Glaze the tofu

   5. Add *1/4 cup teriyaki sauce* to the skillet and toss the tofu for *1 to 2 minutes* until glossy and heated through.

6. Steam the vegetables

   6. Steam the broccoli florets and sliced carrots for *4 to 5 minutes* until *crisp-tender*.

7. Assemble the bowls

   7. Divide the brown rice among 4 containers. Top with *teriyaki tofu*, broccoli, carrots, cucumber, green onions, and sesame seeds.

8. Finish and store

   8. Drizzle each bowl with the remaining *1/4 cup teriyaki sauce*, then *cool slightly* before sealing for storage.