This Teriyaki Tofu Is A Weekly Event In My Life
Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!
Lately what I’ve been doing is:
- Plating up some steamed jasmine rice
- Putting a scoop of that saucy, chewy tofu on it
- Adding some steamed broccoli (or air fryer broccoli!)
- Dolloping it all with a tangy, lightly spicy kimchi mayo
- Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle
If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.
It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!
Hope you love this combo!
Watch How To Make These Tofu Bowls
Teriyaki Tofu Bowls with Kimchi Mayo
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Total Time: 30 minutes - Yield: 4 servings
- Diet: Vegetarian
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Diet:Description
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!
Ingredients
Teriyaki Tofu:
- 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
Bowls:
- 1–2 cups steamed jasmine rice
- 1–2 cups steamed broccoli
- 4 green onions, thinly sliced (green parts)
Instructions
- Prep Tofu: 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!)
- Grate Tofu: Gently grate the tofu on a box grater so you get medium shreds.
- Fry Tofu: 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.
- Rice, Broccoli, and Sauce: 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.
- Finish Tofu: 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: 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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Inspired
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Cuisine:Keywords: shredded tofu, crispy tofu, tofu bowls, teriyaki bowls, vegetarian teriyaki
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