Teriyaki Tofu Bowls with Kimchi Mayo Recipe
Introduction
Teriyaki Tofu Bowls with Kimchi Mayo offer a flavorful and satisfying plant-based meal that’s perfect for any day of the week. Crispy shredded tofu glazed with savory teriyaki pairs beautifully with vibrant kimchi mayo, steamed broccoli, and jasmine rice for a balanced and delicious bowl.
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
- Step 1: Drain and press the tofu with paper towels to remove excess moisture. If using high-protein tofu, pressing may not be necessary.
- Step 2: Gently grate the tofu using a box grater to create medium-sized shreds.
- 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 crisp.
- Step 4: While the tofu cooks, prepare the steamed jasmine rice and broccoli.
- Step 5: In a small bowl, mix the finely chopped kimchi with the kewpie mayo. Season with salt and pepper to taste to make the kimchi mayo sauce.
- Step 6: Once the tofu is crisp, add the teriyaki sauce and grated garlic to the pan. Let it cook for about a minute on medium heat to release the garlic aroma and glaze the tofu.
- Step 7: To serve, place steamed rice in a bowl, top with the glazed tofu and steamed broccoli. Add a dollop of kimchi mayo, sprinkle with sliced green onions, and drizzle extra teriyaki sauce if desired. For extra flavor, finish with a sprinkle of togarashi or your favorite spicy seasoning.
Tips & Variations
- Use high-protein tofu for less pressing and firmer texture.
- Substitute kewpie mayo with vegan mayo for a plant-based variation.
- Add extra vegetables like shredded carrots or edamame for more color and nutrition.
- Adjust the spiciness by adding more kimchi or a dash of chili flakes to the mayo.
Storage
Store leftover tofu, rice, and kimchi mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu and rice gently in a skillet or microwave before serving. Add fresh kimchi mayo after warming to keep its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular mayonnaise instead of kewpie mayo?
Yes, you can substitute regular mayonnaise, but kewpie mayo adds a slightly sweeter and richer flavor that complements the kimchi well.
How do I prevent the tofu from sticking to the pan?
Use a good quality nonstick pan and enough oil, and avoid moving the tofu too frequently to allow it to crisp and release easily.
PrintTeriyaki Tofu Bowls with Kimchi Mayo Recipe
These Teriyaki Tofu Bowls with Kimchi Mayo are a flavorful and satisfying plant-based meal featuring crispy pan-fried tofu glazed in savory teriyaki sauce, served over steamed jasmine rice and broccoli, finished with a creamy, spicy kimchi mayo and fresh green onions. Perfect for a comforting lunch or dinner with a fusion of Japanese and Korean flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Japanese-Korean)
- Diet: Vegetarian
Ingredients
Tofu and Sauce
- 1 block extra-firm tofu
- 2 tablespoons avocado oil
- 1/4 cup teriyaki sauce (more to taste)
- 1 clove garlic, grated or minced
Kimchi Mayo
- 1/2 cup kewpie mayo
- 3/4 cup kimchi, chopped finely
- Salt and pepper to taste
Sides and Garnish
- 1–2 cups steamed jasmine rice
- 1–2 cups steamed broccoli
- 4 green onions, thinly sliced (green parts)
- Optional: more teriyaki sauce and togarashi for garnish
Instructions
- Prep Tofu: Drain and press the tofu with a few paper towels to remove excess moisture. For high-protein tofu varieties like Trader Joe’s, pressing may be minimal or unnecessary.
- Grate Tofu: Using a box grater, gently grate the tofu to create medium-sized shreds for frying.
- Fry Tofu: Heat the avocado oil over medium-high heat in a nonstick pan. Add the shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until the tofu is browned and slightly crisped.
- Prepare Rice, Broccoli, and Sauce: While the tofu cooks, steam the jasmine rice and broccoli until tender. In a small bowl, mix the chopped kimchi with kewpie mayo; season with salt and pepper to taste to create the kimchi mayo sauce.
- Finish Tofu: Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Stir and cook for about one minute to allow the flavors to meld and the garlic aroma to develop.
- Serve: Plate the tofu over steamed rice and broccoli. Top with a dollop of kimchi mayo, sliced green onions, additional teriyaki sauce if desired, and a sprinkle of togarashi for spice. Enjoy immediately.
Notes
- Use high-protein extra-firm tofu for best texture and minimal pressing.
- Adjust teriyaki sauce quantity based on desired sweetness and saltiness.
- Kewpie mayo adds a unique flavor; regular mayo can be substituted but will alter taste.
- Pressing tofu longer will result in a firmer, crisper texture when fried.
- Togarashi or chili flakes can be omitted or adjusted based on spice preference.
Keywords: Teriyaki tofu, tofu bowl, kimchi mayo, plant-based, vegetarian, gluten free, quick tofu recipe, Asian fusion, easy dinner
