Description

These Teriyaki Tofu Bowls with Kimchi Mayo feature crispy pan-fried shredded tofu glazed in savory teriyaki sauce, served over steamed jasmine rice and broccoli. A creamy, tangy kimchi mayo topping adds a spicy, fermented kick, making this a flavorful, satisfying vegan meal perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale

Tofu and Sauce

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

Serving

1–2 cups steamed jasmine rice
1–2 cups steamed broccoli
4 green onions, thinly sliced (green parts)
Optional: more teriyaki sauce and togarashi for garnish

Instructions

Prep Tofu: Drain and press the tofu with a few paper towels to remove some of the moisture. This helps the tofu crisp up better during cooking. If using high protein tofu like from Trader Joe’s, pressing may not be necessary.
Grate Tofu: Using a box grater, gently grate the tofu to create medium-sized shreds. This shredded texture will create a crispy coating once cooked.
Fry Tofu: Heat the avocado oil in a nonstick pan over medium-high heat. Add the shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until it is browned and slightly crisped on the edges.
Prepare Rice, Broccoli, and Kimchi Mayo Sauce: While tofu cooks, steam your jasmine rice and broccoli until tender. In a small bowl, mix the kewpie mayo with chopped kimchi and season with salt and pepper to create the kimchi mayo sauce.
Finish Tofu: Once tofu is crisped, add the teriyaki sauce and grated garlic directly into the pan. Stir and let it sizzle together for about a minute over medium heat to let the flavors meld and the garlic become fragrant.
Assemble and Serve: Serve the teriyaki tofu over steamed jasmine rice with steamed broccoli on the side. Top with a generous dollop of kimchi mayo and garnish with sliced green onions. For extra flavor, drizzle additional teriyaki sauce and sprinkle with togarashi (Japanese chili powder) if desired.

Notes

Pressing the tofu removes excess moisture and helps it crisp better, but high protein tofu varieties may need little to no pressing.
The kimchi mayo can be adjusted in spiciness by varying the amount of kimchi used.
If you don’t have kewpie mayo, regular mayonnaise or a vegan mayo alternative can be used.
Togarashi is an optional garnish adding a spicy, citrusy kick to the dish.
This dish is fully vegan and can be made gluten-free by using gluten-free teriyaki sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Japanese-inspired

Keywords: teriyaki tofu, tofu bowl, kimchi mayo, vegan dinner, plant-based, crispy tofu, vegan bowl, japanese cuisine, quick vegan recipe