Ingredients

Togarashi tofu:

One 400g block of firm tofu

2 tablespoons tamari or soy sauce

1 tablespoon togarashi

1 tablespoon sesame oil

Bowl:

1 cup long-grain brown rice, cooked

2 tablespoons neutral oil such as avocado or canola oil (divided)

4 shallots, thinly sliced

2 red peppers, thinly sliced

2 tablespoon mayo

2 tablespoon siracha

1 egg (per bowl you make)

1/2 English cucumber diced

1 Avocado, sliced

1/4 cup Kimchi per bowl (store-bought or homemade)

Sesame seeds for garnish

Seaweed for garnish

Directions

1. Drain the tofu of excess water and dice it into 2 cm cubes. Transfer to a large bowl and add the tamari, togarashi, and sesame oil. Mix to coat evenly. Cover and refrigerate, marinate for 2-24 hours (the longer the better).

2. Heat 1 tablespoon oil in a skillet over medium heat. Stir fry the shallots and red peppers until soft and browned approximately 10 minutes. Transfer contents to a bowl.

3. In the same skillet, heat 1 tablespoon of oil and add the marinated tofu, stirring occasionally for even browning, for 5-10 minutes.

4. While the tofu is cooking, in a small bowl mix the mayo and siracha.

5. When the tofu looks almost done, fry an egg for each serving, cooked to your liking.

6. To assemble the bowls, add rice to the base and top with tofu, the red pepper-shallot mixture, cucumber, kimchi, avocado and spicy mayo. Finish each bowl with the egg on top and a sprinkle of sesame seeds and seaweed.