Name: Teriyaki Tofu Bowls with Kimchi Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 block extra-firm tofu; 1–2 tablespoons cornstarch; 1–2 tablespoons neutral oil (like avocado or canola oil); 2 cups cooked white rice; 1–2 cups shredded green cabbage or slaw mix; Green onions, for topping; Sesame seeds, for topping; 1/4 cup mayonnaise; 1/4 cup chopped kimchi; Salt, to taste; 1/2 cup low sodium soy sauce; 1/2 cup water; 1/4 cup brown sugar; 1 clove garlic, grated; 1 teaspoon grated ginger; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Why You’ll Love Teriyaki Tofu Bowls with Kimchi Mayo Recipe

It’s vegetarian-friendly but packed with flavour and satisfying texture thanks to the shredded tofu that gets crisp edges and a rich sauce.
The kimchi mayo adds a creamy, tangy, slightly spicy kick that elevates the bowl from ordinary to standout.
One-pan tofu cooking plus minimal prep make it a great option for weeknight dinner.
Highly customisable — you can vary the veggies, change the rice, switch the sauce a bit and still keep the core idea.
Balanced and wholesome: tofu for protein, rice (or another grain) for energy, greens/veg for nutrients — all with big flavour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Teriyaki Tofu
1 block extra-firm tofu
2 tablespoons avocado oil
¼ cup teriyaki sauce (or more to taste)
1 clove garlic, grated or minced
Salt and pepper, to taste

Kimchi Mayo
½ cup kewpie mayo (or preferred mayonnaise)
¾ cup finely chopped kimchi
Salt and pepper, to taste

To assemble
1–2 cups steamed jasmine rice (or other grain)
1–2 cups steamed broccoli (or preferred vegetable)
4 green onions, thinly sliced (green parts)

Directions

Drain and press the tofu with paper towels to remove excess moisture.
Grate the tofu gently using a box grater to create a shredded texture.
Heat avocado oil in a non-stick skillet over medium-high heat. Add shredded tofu and pan-fry for 10–15 minutes, stirring occasionally, until browned and crisp.
While tofu cooks, steam the rice and broccoli. In a small bowl, mix kimchi and mayo together to make the kimchi mayo.
Once the tofu is crisp, add teriyaki sauce and grated garlic. Let it sizzle for a minute so the tofu absorbs the sauce and garlic.
Divide steamed rice between bowls. Top with teriyaki tofu, steamed broccoli, a dollop of kimchi mayo, and sliced green onions.
Serve immediately. Optionally top with extra teriyaki sauce, sesame seeds, or togarashi.

Servings and timing

Makes: 4 servings
Total Time: approx. 30 minutes

Variations

Swap the broccoli for bok choy, snap peas, shredded cabbage, or roasted sweet potato.
Use brown rice, quinoa, farro or cauliflower rice instead of jasmine rice.
Add crunch with toasted sesame seeds, chopped peanuts, or roasted almonds.
Increase heat with gochujang, sriracha, or chili flakes in the kimchi mayo.
Serve with pickled vegetables or add a soy-sesame vinaigrette for extra flavour.
Lighten it up by using low-fat mayo or a yogurt-kimchi mix and reducing the cooking oil.

Storage/Reheating

Storage: Once cooled, store components separately in airtight containers for up to 3–4 days.
Reheating: Warm tofu and rice gently in a skillet over medium-low heat or microwave individual portions. Add a splash of water or broth if needed.
Meal prep tip: Keep the kimchi mayo separate until serving to avoid sogginess and preserve texture.

FAQs

1. Can I use a different kind of tofu?

Yes, extra-firm tofu is ideal, but firm tofu can also work if pressed well and handled gently.

2. Is this recipe vegan?

Not as written — kewpie mayo typically contains egg. Use vegan mayo and ensure the teriyaki sauce is vegan to make it fully plant-based.

3. What if I don’t have kimchi?

You can use other pickled vegetables or finely chopped sauerkraut mixed with mayo as a substitute.

4. Can I make this ahead of time?

Yes, prep the tofu, rice, and veggies in advance, but keep the kimchi mayo separate and assemble just before serving.

5. How do I press tofu properly?

Wrap tofu in paper towels or a clean kitchen towel, place on a plate, and weigh it down with a heavy object for 10–15 minutes.

6. What grains can I substitute for jasmine rice?

Brown rice, quinoa, basmati rice, farro, bulgur, or cauliflower rice all work well.

7. Can I add more vegetables to the bowl?

Absolutely. Try shredded carrots, cucumbers, edamame, radishes, or sautéed mushrooms.

8. Is the kimchi mayo very spicy?

It depends on your kimchi. You can tone it down with more mayo or spice it up by adding hot sauce or spicy kimchi.

9. How do I get crispy edges on the tofu?

Ensure the tofu is well-pressed and shredded. Use a hot skillet, enough oil, and avoid overcrowding so it browns instead of steaming.

10. Does the bowl keep well as leftovers?

Yes, though the texture may soften. The kimchi mayo is best added fresh when reheating for optimal flavour and consistency.

Conclusion

This Teriyaki Tofu Bowl with Kimchi Mayo is a bold, flavorful, and satisfying dish that’s perfect for lunch, dinner, or meal prep. The shredded tofu brings a new texture twist, while the kimchi mayo gives it an exciting punch of flavour. Whether you’re looking for a vegetarian meal or simply want something fresh and customizable, this bowl will quickly become a go-to favourite.