Preparation
- Slice the cucumbers, carrot, and bell pepper, and set aside.
- Cook the rice vermicelli according to the package instructions. Set aside.
- In a large bowl, crumble the tofu block with your hands. Add the chopped bell pepper, kimchi, green onions, mint, cilantro, garlic powder, flour, and salt, and mix well. The better the tofu is crumbled, the better the balls will hold together. You can use your hands or a utensil of your choice to mash the mixture thoroughly.
- Form about 19 small balls. Set aside
- In a non-stick pan, sauté the balls in sesame oil for about 6 minutes over medium-high heat, turning regularly for even cooking.
- Remove the balls from the heat and coat them with teriyaki sauce.
- Assemble your bowls by starting with the rice vermicelli, your choice of toppings, and the tofu balls. Add the teriyaki sauce and sesame seeds for garnish, and enjoy!
