Teriyaki Tofu Bowls with Kimchi Mayo
by Eric Saunders · View original source
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Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that's high in texture and flavor!
- Category:
- Dinner
- Cuisine:
- Korean-Inspired
- Prep:
- 10 min
- Cook:
- 20 min
- Servings:
- 4
Ingredients
- 1 block tofu (extra-firm)
- 2 tablespoon avocado oil
- 1/4 cup teriyaki sauce (more to taste)
- 1 clove garlic (grated or minced)
- 1/2 cup kewpie mayo
- 3/4 cup kimchi (chopped finely)
- salt (to taste)
- pepper (to taste)
- 1-2 cup jasmine rice (steamed)
- 1-2 cup broccoli (steamed)
- 4 green onion (thinly sliced, green parts)
Instructions
- Drain and press the tofu with a few paper towels to remove some of the moisture. (I use the high protein tofu from Trader Joe's and it needs almost no pressing!)
- Gently grate the tofu on a box grater so you get medium shreds.
- Heat the oil over medium high heat in a nonstick pan. Add shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until browned a little bit crisped.
- The tofu takes a bit, so while it's cooking, prep your rice and broccoli. Mix the kimchi and mayo to make a sauce. Season to taste.
- Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Let it sizzle for a minute on medium heat. (It'll smell amazing when the garlic hits!)
- Serve the tofu over rice, with broccoli and a dollop of the kimchi mayo. I like to finish it off with green onions, more teriyaki sauce, and a spicy sprinkle like togarashi!