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Crispy Teriyaki Tofu and Avocado Rice Stack

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  • Author: Chef Sophia
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Crispy Teriyaki Tofu and Avocado Rice Stack is a flavorful, healthy vegetarian meal that combines crispy tofu cubes, creamy avocado, and hearty brown rice, all drizzled with a homemade teriyaki sauce. Packed with protein, fiber, and healthy fats, this dish is easy to prepare and perfect for a quick lunch or dinner. The balance of crispy, creamy, and savory flavors makes it a delicious and satisfying option for any meal.

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 (or agave/maple syrup for vegan option)

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

  1. Marinate the tofu: In a bowl, mix cornstarch, flour, garlic powder, salt, and pepper. Toss tofu cubes in the mixture until evenly coated.
  2. Cook the tofu: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook tofu for 8-10 minutes, turning occasionally, until golden brown and crispy. Remove and set aside.
  3. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil. Set aside.
  4. Cook the rice: In a large pot, bring vegetable broth to a boil. Add rice and salt, reduce heat, cover, and simmer for 15-20 minutes, until tender.
  5. Assemble the stack: Layer cooked brown rice, sliced avocado, and crispy tofu cubes in a bowl.
  6. Drizzle with sauce: Pour homemade teriyaki sauce over the stack and serve immediately.
  7. Serve: Garnish with sesame seeds or green onions if desired.

Notes

  • Vegan Option: Substitute honey with agave or maple syrup for a fully plant-based version.
  • Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for extra heat.
  • Rice Substitutes: You can use white rice, quinoa, or cauliflower rice instead of brown rice.
  • Vegetable Additions: Enhance with stir-fried veggies like bell peppers, carrots, or broccoli.
  • Storage: Store leftovers in an airtight container in the fridge for 2-3 days. Reheat on the stove or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Mixing
  • Cuisine: Asian-Inspired

Find it online: https://sophiasdishes.com/crispy-teriyaki-tofu-and-avocado-rice-stack/