Teriyaki Tofu Rice Bowls (Donburi)

• 14 oz traditional or medium firm tofu (momen)*
• 1/4 cup potato starch (28g)
• 1/4 cup + 2 tbsp homemade teriyaki sauce (90ml)**
• scallions
• sesame seeds
• Japanese mayonnaise

To serve

• shredded cabbage
• shredded lettuce
• steamed vegetables
• miso soup

1. 1

   Prepare the tofu. Remove tofu from the package. Press to remove water and then place it back into the container. Freeze overnight. Thaw in the refrigerator, press it again and freeze.

2. 2

   Thaw the tofu and then pat it dry. Tear chunks of the tofu into a bowl. Dust with 2 tbsp of corn starch and toss the bowl. Dust the remaining 2 tbsp of potato starch and toss once more.

3. 3

   Heat a pan over medium high heat. Add 2 tbsp of oil and 1 tbsp of sesame oil. Add the tofu and cook until golden brown. Pour in the teriyaki sauce and flip the pieces of tofu. Shake the pan to evenly coat all the pieces. Turn off the heat and remove from stove.

4. 4

   Add 1 portion of rice to each bowl. Add half the amount of teriyaki ‘chicken’ to each bowl. Drizzle with mayonnaise, top with sesame seeds and scallions. Serve and enjoy!