Teriyaki Tofu Bowls with Kimchi Mayo

• extra-firm tofu↗1
• avocado oil↗2 tablespoon
• teriyaki sauce↗0.25 cup

  (more to taste)

• clove garlic↗1

  grated or minced

• kewpie mayo↗0.5 cup
• kimchi↗0.75 cup

  chopped finely

• salt and pepper

  to taste

• steamed jasmine rice↗1 cup
• steamed broccoli1 cup
• reen onions, thinly sliced (green parts)↗4

Step-by-step instructions

1. 1

   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!)

2. 2

   Grate Tofu: Gently grate the tofu on a box grater so you get medium shreds.

3. 3

   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.

4. 4

   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.

5. 5

   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!)

6. 6

   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!