Teriyaki Tofu Bowls with Kimchi Mayo Recipe

Introduction

Teriyaki Tofu Bowls with Kimchi Mayo are a delicious and satisfying plant-based meal packed with bold flavors. Crispy tofu tossed in savory teriyaki sauce, served over fluffy jasmine rice with steamed broccoli, and topped with a tangy kimchi mayo make this dish an exciting and wholesome option for lunch or dinner.

Ingredients

• 1 block extra-firm tofu
• 2 tablespoons 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 and pepper to taste
• 1-2 cups steamed jasmine rice
• 1-2 cups steamed broccoli
• 4 green onions, thinly sliced (green parts only)

Instructions

1. Step 1: Drain and press the tofu with a few paper towels to remove excess moisture. If your tofu is very firm, pressing may not be necessary.
2. Step 2: Gently grate the tofu using a box grater to create medium shreds.
3. Step 3: Heat avocado oil in a nonstick pan over medium-high heat. Add the shredded tofu and pan-fry for 10–15 minutes, stirring occasionally, until the tofu is browned and slightly crisped.
4. Step 4: While the tofu cooks, steam the jasmine rice and broccoli to your liking. In a small bowl, mix the kewpie mayo and chopped kimchi together, then season with salt and pepper to taste.
5. Step 5: Once the tofu is crisped, add the teriyaki sauce and grated garlic directly to the pan. Stir and let it sizzle on medium heat for about a minute until fragrant.
6. Step 6: Serve the teriyaki tofu over the steamed rice, with broccoli on the side. Add a dollop of the kimchi mayo on top. Garnish with sliced green onions and drizzle extra teriyaki sauce if desired. For a spicy kick, sprinkle with togarashi or your favorite chili seasoning.

Tips & Variations

• Use high-protein tofu if you want less pressing and a firmer texture.
• Substitute avocado oil with sesame oil for a nuttier flavor.
• Add other steamed or roasted veggies like carrots, snap peas, or bell peppers for extra color and nutrition.
• Adjust kimchi mayo ratio to taste—more kimchi for tang, more mayo for creaminess.
• Try marinating the shredded tofu in teriyaki sauce for 10 minutes before cooking for a deeper flavor.

Storage

Store leftover tofu, rice, and kimchi mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu and vegetables gently in a pan or microwave until warm. Add fresh kimchi mayo after reheating to maintain its creamy texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of kewpie mayo?

Yes, regular mayonnaise can be used, but kewpie mayo has a slightly sweeter, richer taste that complements the kimchi well. You can adjust the seasoning to balance flavors if using regular mayo.

How do I press tofu if I don’t have a tofu press?

Wrap the tofu block in paper towels or a clean kitchen towel, place it on a plate, and set a heavy object like a cast iron skillet or a few cookbooks on top. Let it press for 15–30 minutes to remove excess moisture.