Description
Crispy teriyaki tofu meets tangy kimchi and a creamy spicy mayo in this flavor-packed, plant-based rice bowl. A perfect mix of textures and bold tastes in every bite.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 cups cooked white rice
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 cups broccoli florets
- 1/2 cup kimchi
- 1/3 cup vegan mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon black and white sesame seeds
Instructions
- Heat a nonstick skillet over medium-high heat. Line a plate with paper towels for pressing tofu if needed.
- In a small bowl, mix soy sauce, maple syrup, vinegar, garlic, ginger, sesame oil, and cornstarch until smooth. In another bowl, whisk vegan mayo and sriracha until creamy.
- Add a splash of oil to the hot skillet. Place tofu cubes into a mixing bowl and toss with a light coating of cornstarch before adding to the skillet.
- While tofu crisps, steam or blanch the broccoli for 1–2 minutes until bright green. Warm rice if needed.
- Flip tofu occasionally until golden on all sides. Pour the teriyaki sauce over and stir gently until thick and glossy.
- Scoop rice into bowls. Top with teriyaki tofu, broccoli, and a generous spoon of kimchi. Drizzle with kimchi mayo and sprinkle with sesame seeds.
- Serve warm with extra sauce or sriracha on the side if desired.
Notes
- Use day-old rice for best texture.
- Don’t skip pressing the tofu for crisp results.
- Double the sauce if you love it extra saucy.
- Warm the kimchi slightly to blend better with the dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 1150mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: teriyaki tofu, kimchi mayo bowl, vegan rice bowl, spicy tofu recipe, easy tofu dinner