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
Units
Scale
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
Keywords: shredded tofu, crispy tofu, tofu bowls, teriyaki bowls, vegetarian teriyaki
