Description
Experience a delightful culinary adventure with our Crispy Teriyaki Tofu and Avocado Rice Stack. This vibrant dish features golden-brown crispy tofu, creamy avocado, and hearty brown rice, all beautifully layered and drizzled with a homemade teriyaki sauce. It’s not only visually appealing but also packed with plant-based protein and healthy fats, making it an ideal option for lunch or dinner. Easy to prepare in under an hour, this dish is perfect for meal prepping or impressing guests at your next gathering. Customize it with your favorite vegetables for added nutrition and flavor!
Ingredients
- 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
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1/4 teaspoon sesame oil
- 1 cup brown rice
- 2 cups vegetable broth
- 1/4 teaspoon salt
- 1 avocado, sliced
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- Coat tofu cubes in a mixture of cornstarch, flour, garlic powder, salt, and pepper.
- Heat oil in a skillet over medium-high heat; cook the coated tofu until golden brown (5-7 minutes).
- In a bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil for the teriyaki sauce.
- Cook brown rice in vegetable broth according to package instructions.
- Assemble the dish by layering rice at the bottom of bowls, topping with avocado slices and crispy tofu, then drizzling with teriyaki sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 stack (approx. 350g)
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg
Keywords: For added crunch and flavor, consider incorporating sliced radishes or sesame seeds as toppings. You can easily substitute honey with maple syrup or agave nectar for a vegan-friendly version of the sauce.