Dinner

Teriyaki Tofu Bowls with Kimchi Mayo Recipe

ByElena Hart February 11, 2026February 11, 2026

Introduction

These Teriyaki Tofu Bowls with Kimchi Mayo offer a flavorful and satisfying meal that’s perfect for lunch or dinner. The crispy, shredded tofu glazed in teriyaki sauce pairs beautifully with creamy, tangy kimchi mayo and fresh steamed vegetables. It’s a simple yet exciting way to enjoy plant-based protein with bold flavors.

A bowl with a white base and blue grid pattern holds a colorful dish divided into three main parts: on the left, white fluffy rice topped with some crunchy fried bits and green sliced scallions; in the center, a dollop of light orange creamy sauce sprinkled with a bit of red spice and fresh green scallions; on the right, a heap of dark brown, textured cooked crumbles that look crispy; along the top edge, bright green roasted broccoli florets with a slightly charred look; a gold spoon is resting on the right side, and a woman's hand is holding the bowl against a white marbled surface, with soft natural light highlighting the food’s details. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Drain and press the tofu by wrapping it in a few paper towels to remove excess moisture. If using high protein tofu, pressing may be minimal.
Step 2: Gently grate the tofu using a box grater to create medium-sized shreds.

Step 3: Heat the avocado oil over medium-high heat in a nonstick pan. Add the shredded tofu and pan-fry for 10-15 minutes, stirring occasionally until it is browned and slightly crisped.
Step 4: While tofu cooks, prepare steamed jasmine rice and broccoli for serving.
Step 5: In a small bowl, mix the chopped kimchi with kewpie mayo to create the kimchi mayo sauce. Season with salt and pepper to taste.

Step 6: Once tofu is crisped, add teriyaki sauce and grated garlic to the pan. Let it sizzle on medium heat for about one minute to infuse the flavors.
Step 7: Serve the glazed tofu over steamed rice, accompanied by broccoli and a generous dollop of kimchi mayo. Garnish with sliced green onions and additional teriyaki sauce or a spicy sprinkle like togarashi if desired.

Tips & Variations

Pressing the tofu well helps achieve a crispier texture, but high protein tofu can require less pressing.

For extra heat, add a pinch of chili flakes or togarashi to the tofu or kimchi mayo sauce.
You can swap broccoli for other steamed vegetables like snap peas or bok choy based on preference or seasonality.
Use gluten-free tamari sauce if avoiding wheat in teriyaki sauce.

Storage

Store leftover tofu, rice, and kimchi mayo separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu and vegetables gently in a skillet or microwave, then add fresh kimchi mayo before serving to maintain its flavor and texture.

How to Serve

A bowl with a blue and white checkered pattern holds a colorful meal divided into three main parts: bright green broccoli pieces on the upper left, a heap of brown, cooked ground meat or textured plant protein on the upper right, and white steamed rice on the bottom left. On top of the rice is a creamy light brown sauce sprinkled with a reddish spice and fresh green onion slices scattered across the dish. A woman’s hand holds the bowl from the side, and a gold spoon is partially tucked into the meat. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of kewpie mayo?

Yes, regular mayonnaise works as a substitute, though kewpie mayo has a slightly sweeter and richer flavor that enhances the dish.

How do I prevent the tofu from sticking to the pan?

Make sure to use a well-heated nonstick pan and enough oil before adding the tofu. Avoid overcrowding the pan so the tofu can crisp evenly without steaming.