Description
This Crispy Teriyaki Tofu and Avocado Rice Stack is a delightful vegan dish featuring crispy pan-fried tofu coated in a flavorful coating, paired with tender brown rice and creamy avocado, then drizzled with a tangy and slightly sweet homemade teriyaki sauce. Perfect for a nutritious, satisfying meal that combines textures and bold flavors.
Ingredients
For the Tofu:
- 1 block extra-firm tofu, pressed and cut into cubes
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon sesame oil
For the Rice:
- 1 cup brown rice
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Avocado:
- 1 avocado, sliced
Instructions
- Prepare the tofu coating: In a bowl, combine the cornstarch, all-purpose flour, garlic powder, salt, and black pepper. Toss the pressed tofu cubes thoroughly in this mixture to coat each piece evenly, which will help create a crispy exterior when cooked.
- Cook the tofu: Heat oil in a large skillet over medium-high heat. Add the coated tofu cubes and cook them, turning occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
- Make the teriyaki sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and sesame oil until well combined to create a tangy and flavorful teriyaki sauce.
- Cook the rice: Bring the vegetable broth to a boil in a large pot. Add the brown rice and salt, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it rest for a few minutes.
- Assemble the rice stack: In serving bowls, layer the cooked brown rice at the bottom, followed by sliced avocado, and then the crispy tofu cubes on top. Drizzle generously with the freshly made teriyaki sauce.
- Serve: Serve immediately while the tofu is still crisp and the rice warm. Enjoy this combination of textures and flavors in every bite.
Notes
- Press the tofu for at least 30 minutes before cooking to ensure it crisps well by removing excess moisture.
- To make this dish vegan, replace honey with maple syrup or agave nectar.
- If you prefer, jasmine or white rice can be used instead of brown rice for a softer texture.
- Use a non-stick skillet and enough oil to prevent tofu from sticking and to achieve crispiness.
- The teriyaki sauce can be prepared ahead of time and stored in the fridge for up to one week.
