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 so many requests for the recipe. So here we are!
Lately, here’s what I’ve been doing:
- Plate some steamed jasmine rice.
- Add a scoop of that saucy, chewy tofu.
- Add some steamed broccoli (or air fryer broccoli).
- Top it with a tangy, lightly spicy kimchi mayo.
- Finish with green onions and/or togarashi or a sesame seed sprinkle.
If you do nothing else, just make the teriyaki tofu. That shredded tofu is so good. It gets coated and caramelized in teriyaki sauce (store-bought is great) with just enough fresh garlic to make your kitchen smell like a restaurant. I’m very into it.
It’s a big-flavor, quick and easy dinner, topped with a creamy sauce, and it’s also packed with fiber and protein. I know I sound like a salesperson, but if that’s my legacy for these bowls, I’m okay with it.
Hope you love this combo!
Teriyaki Tofu Bowls with Kimchi Mayo
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5 from 3 reviews
Author: Lindsay
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian
Description
Bowls loaded with teriyaki tofu that gets shredded and caramelized in a sweet, garlicky sauce. A fast, easy weeknight dinner with tons of texture and flavor.
Ingredients
Units
USM
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, finely chopped
- salt and pepper to taste
Bowls:
- 1–2 cups steamed jasmine rice
- 1–2 cups steamed broccoli
- 4 green onions, thinly sliced (green parts)
Cook Mode
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Instructions
Prep Tofu: Drain and press the tofu with paper towels to remove some 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 to make medium shreds.
Fry Tofu: Heat the oil over medium-high in a nonstick pan. Add the shredded tofu and cook 10–15 minutes, stirring now and then, until browned and a little crisp.
Rice, Broccoli, and Sauce: While the tofu cooks, make your rice and broccoli. Mix the kimchi and mayo for the 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 will smell amazing when the garlic hits.)
Serve: Serve the tofu over rice with broccoli and a spoonful of kimchi mayo. Finish 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
Did you love this recipe?
I’d love a rating or review below! Your feedback helps others find the fan favorites.
Three More Life-Changing Tofu Bowls
- Buffalo Tofu Caesar Salad
- Sesame Apricot Tofu
- Spicy Peanut Tofu Bowls
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