1. Cut the tofu into 2” squares, about ¼” thick. In a bowl, mix together the Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Sriracha Mayo. Add in the tofu and allow it to marinate for 30 minutes.
2. Heat the vegetable oil in a pan over medium high heat. Add the marinated tofu to the pan and cook for about 2-3 minutes on each side until it develops a golden brown crust. Remove the pan from heat.
3. Evenly distribute the tofu, white rice, red cabbage, pickled ginger, sliced cucumber, and radishes between two bowls. Drizzle additional Lee Kum Kee Sriracha Mayo on top. Garnish with black sesame seeds, white sesame seeds, and sliced green onions. Enjoy!
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Directions
1. Cut the tofu into 2” squares, about ¼” thick. In a bowl, mix together the Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Sriracha Mayo. Add in the tofu and allow it to marinate for 30 minutes.
2. Heat the vegetable oil in a pan over medium high heat. Add the marinated tofu to the pan and cook for about 2-3 minutes on each side until it develops a golden brown crust. Remove the pan from heat.
3. Evenly distribute the tofu, white rice, red cabbage, pickled ginger, sliced cucumber, and radishes between two bowls. Drizzle additional Lee Kum Kee Sriracha Mayo on top. Garnish with black sesame seeds, white sesame seeds, and sliced green onions. Enjoy!