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Teriyaki Tofu Bowls with Kimchi Mayo Recipe

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4.1 from 53 reviews

This Teriyaki Tofu Bowl with Kimchi Mayo is a vibrant, flavorful vegan meal perfect for a quick and satisfying lunch or dinner. Crispy pan-fried shredded tofu is coated in a savory teriyaki sauce, served over steamed jasmine rice and broccoli, then topped with a tangy, spicy kimchi mayo and fresh green onions for a perfect balance of textures and flavors.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tofu and Tofu Mixture

  • 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 Sauce

  • 1/2 cup kewpie mayo
  • 3/4 cup kimchi, chopped finely
  • Salt and pepper to taste

Sides and Garnishes

  • 1-2 cups steamed jasmine rice
  • 1-2 cups steamed broccoli
  • 4 green onions, thinly sliced (green parts)
  • Optional: more teriyaki sauce and a sprinkle of togarashi or your favorite spice

Instructions

  1. Prep Tofu: Drain and press the tofu with a few paper towels to remove excess moisture. If using high protein tofu like Trader Joe’s brand, pressing may be minimal or unnecessary.
  2. Grate Tofu: Using a box grater, gently grate the tofu to create medium-sized shreds. This texture allows the tofu to crisp nicely when cooked.
  3. Fry Tofu: Heat the avocado oil over medium-high heat in a nonstick skillet. Add the shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until it becomes golden brown and slightly crisped.
  4. Prepare Rice, Broccoli, and Sauce: While the tofu is cooking, steam jasmine rice and broccoli until tender. In a small bowl, mix the kewpie mayo and finely chopped kimchi, seasoning with salt and pepper to taste to create the kimchi mayo sauce.
  5. Finish Tofu with Sauce: Once the tofu is crisped, add the teriyaki sauce and grated garlic to the pan. Stir and let the mixture sizzle for about a minute over medium heat, allowing the garlic to release its aroma and the tofu to absorb the sauce.
  6. Assemble the Bowl: Serve the teriyaki-glazed tofu over steamed jasmine rice, add the steamed broccoli on the side, and top with a generous dollop of kimchi mayo. Garnish with sliced green onions and, if desired, drizzle extra teriyaki sauce and sprinkle togarashi for a spicy finish.

Notes

  • Pressing the tofu helps achieve a better texture but is optional if using firm varieties.
  • Adjust teriyaki sauce quantity to taste depending on preferred sweetness and saltiness.
  • Kewpie mayo adds a creamy umami flavor; substitute with vegan mayo if desired for a fully vegan dish.
  • Use fresh green onions and optional togarashi for added freshness and heat.
  • This recipe is easily adaptable for meal prep and can be stored in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/teriyaki-tofu-bowls-with-kimchi-mayo-recipe/