Step 1. Preheat the oven to 400°F. In a mixing bowl, combine the tofu, canola oil, ground cumin, and salt; toss to coat. Transfer the tofu to a baking sheet and bake for 20 minutes.
Step 2. In a large pot, bring the water to a boil. Insert a steamer basket with rapini. Steam for 3 to 4 minutes or until the rapini is al dente. Immediately plunge the rapini in an iced water bath to cool. Drain and set aside. Don’t allow the rapini sit in the water for too long.
Step 3. In a large wok, heat up the canola oil over medium heat.
Step 4. Add the shiitake mushrooms and garlic to the wok; cook for 3 minutes or until the shiitake mushrooms are softened; stir occasionally.
Step 5. Add the teriyaki sauce, ground cumin, salt, baked tofu, and rapini; cook for 3 minutes or until the rapini is reheated; stir occasionally.
Step 6. Sprinkle with roasted sesame seeds and pepper to serve.