Teriyaki Tofu Bowls with Cucumber & Avocado

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

Cucumber

Tofu

Shiitake mushrooms

Teriyaki glaze

Cooked white rice

Avocado

Green onions

Togarashi (Japanese seasoning)

What You’ll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Cut the cucumber in half lengthwise, then thinly slice crosswise. 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.

Step 2

Cut the tofu into bite-size pieces and pat dry with paper towels. Trim any woody stems from the mushrooms.

Step 3

In a large nonstick frying pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the tofu and fry until golden on the first side, about 5 minutes. Flip and continue to fry until golden on the second side, 5 minutes longer. Transfer to a plate. 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 remove from heat. Add the teriyaki glaze and stir to coat.

Step 4

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. Slice the green onions.

Step 5

Heap the rice in bowls and top with the teriyaki tofu and mushrooms, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.

Contains: wheat, soy.