Teriyaki Tofu Bowls with Kimchi Mayo

Ingredients

• 1 block extra-firm tofu
• 2 tablespoons avocado oil
• 1/4 cup teriyaki sauce (more to taste)
• 1 clove garlic, grated or minced
• 1/2 cup kewpie mayo
• 3/4 cup kimchi, chopped finely
• salt and pepper to taste
• 1-2 cups steamed jasmine rice
• 1-2 cups steamed broccoli
• 4 green onions, thinly sliced (green parts)

Instructions

1. 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. Gently grate the tofu on a box grater so you get medium shreds.
3. 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. 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. 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. 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!