Crispy Teriyaki Tofu and Avocado Rice Stack: A Satisfying Feast
Crispy Teriyaki Tofu and Avocado Rice Stack offers a delightful mix of flavors and textures, making it a perfect vegetarian dish for any occasion.
Equipment
- skillet
- Pot
- bowl
Ingredients
For the Tofu
- 1 block Extra-Firm Tofu pressed and cubed
- 2 tablespoons Cornstarch
- 2 tablespoons All-Purpose Flour or gluten-free flour
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Oil high smoke point, like vegetable or canola
For the Teriyaki Sauce
- 1/4 cup Soy Sauce or tamari for gluten-free
- 2 tablespoons Rice Vinegar
- 2 tablespoons Honey or Maple Syrup maple syrup for vegan option
- 2 cloves Minced Garlic
- 1 teaspoon Sesame Oil
For the Rice and Toppings
- 1 cup Brown Rice cooked in vegetable broth
- 1 large Avocado fresh and ripe
- 2 tablespoons Toasted Sesame Seeds for topping
- 2 tablespoons Green Onions chopped for garnish
Instructions
Preparation and Cooking
- Press the extra-firm tofu to remove excess moisture. Cube it evenly, then coat with a mixture of cornstarch, flour, garlic powder, salt, and black pepper for a crispy finish.
- Heat oil in a skillet over medium-high heat. Add the coated tofu cubes and cook undisturbed for about 3-4 minutes on each side until they turn golden and crispy.
- In a bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, minced garlic, and sesame oil until well combined.
- In a pot, bring vegetable broth and a pinch of salt to a boil. Add brown rice, reduce the heat, and simmer, covered, for about 15-20 minutes until fluffy.
- In serving bowls, layer warm brown rice, fresh avocado slices, and crispy tofu. Drizzle generously with the prepared teriyaki sauce.
- Top with toasted sesame seeds and chopped green onions for an extra touch of flavor and texture before serving.
Notes
Press tofu well to ensure maximum crispiness during frying. Serve warm for best results.