Teriyaki Tofu Bowls

Name: Teriyaki Tofu Bowls
Total time: 35 min
Ingredients: 1 Extra firm tofu; 2 tbsp Avocado oil; ¼ cups Teriyaki sauce; 1 clove Garlic, grated minced; ½ cups Japanese mayonnaise; ¾ cups Kimchi, chopped finely; Salt; Black pepper; 1–2 cups Rice; 1–2 cups Broccoli; 4 Scallion, thinly sliced

By Pinch of Yum · 35 min

Ingredients

Extra firm tofu1
Avocado oil2 tbsp
Teriyaki sauce¼ cups
Garlic · grated minced1 clove
Japanese mayonnaise½ cups
Kimchi · chopped finely¾ cups
Salt
Black pepper
Rice1–2 cups
Broccoli1–2 cups
Scallion · thinly sliced4

Instructions

Drain the tofu and press it with paper towels to remove some moisture.
Grate the tofu on a box grater to get medium shreds.
Heat the oil in a nonstick pan over medium-high heat. Add the shredded tofu and pan-fry for 10 to 15 minutes, stirring occasionally, until lightly browned and crisp.
While the tofu cooks, prepare the rice and broccoli. Mix the kimchi and mayo for the sauce and season to taste.
Add the teriyaki sauce and grated garlic to the crisped tofu and let it sizzle for 1 minute over medium heat.
Serve the tofu over rice with broccoli and a dollop of the kimchi mayo. Top with the green onions, and more teriyaki sauce or togarashi if you like.

Summarized from Pinch of Yum's video. Watch it for the details.

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