If you want to fall in love with tofu, fry it until crispy, and roll it in a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds.
What You Get
Cooked white rice
What You'll Need
Rice vinegar or white wine vinegar
Cut half of the cucumber into rounds or half moons, reserving the rest for another use. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.
Cut the tofu into bite-size pieces and pat dry with paper towels. Trim any woody stems from the mushrooms.
In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels. Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the mushrooms and stir-fry until golden and the moisture is released, 6 minutes. Return the tofu to the pan and add the teriyaki sauce. Stir to coat and cook until the teriyaki sauce thickens slightly, 3 minutes.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Thinly slice a handful of the scallions.
Heap the rice in bowls and top with the teriyaki tofu and mushrooms, marinated cucumber, and diced avocado. Sprinkle with the scallions and togarashi and serve warm.