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Teriyaki Tofu Bowls with Kimchi Mayo

A close-up of Teriyaki Tofu Bowls featuring glazed tofu cubes over rice, drizzled with Kimchi Mayo and topped with sesame seeds and green onions.
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Assemble a flavorful weeknight meal featuring crispy teriyaki-glazed tofu served over rice, topped with a spicy, creamy kimchi mayonnaise.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 1 tablespoon neutral oil (e.g., canola or vegetable)
  • 1/4 cup soy sauce or tamari
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup mayonnaise (vegan or regular)
  • 1/4 cup finely chopped kimchi
  • 1 teaspoon kimchi brine (liquid from kimchi jar)
  • 2 cups cooked rice (brown or white)
  • 1 cup steamed broccoli florets
  • 1/2 cup shredded carrots
  • 2 green onions, sliced for garnish
  • 1 teaspoon sesame seeds for garnish

Instructions

  1. Press the tofu for at least 30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes.
  2. Toss the tofu cubes with cornstarch until lightly coated.
  3. Heat the oil in a large non-stick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8 to 10 minutes. Remove tofu from the skillet and set aside.
  4. In the same skillet, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring the mixture to a simmer, stirring until the sugar dissolves. Cook for 2 minutes until slightly thickened.
  5. Return the crispy tofu to the skillet. Toss gently to coat all pieces evenly with the teriyaki glaze. Remove from heat.
  6. Prepare the Kimchi Mayo: In a small bowl, whisk together the mayonnaise, chopped kimchi, and kimchi brine until smooth.
  7. Assemble the bowls: Divide the cooked rice between two bowls. Arrange the steamed broccoli and shredded carrots around the rice.
  8. Top the rice and vegetables with the glazed teriyaki tofu.
  9. Drizzle generously with the Kimchi Mayo. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For gluten-free teriyaki, use tamari instead of soy sauce.
  • If you prefer softer tofu, you can skip the cornstarch coating and simply pan-fry or bake the tofu before glazing.
  • You can substitute steamed edamame or sliced cucumber for the broccoli and carrots.

Nutrition

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