Crispy Teriyaki Tofu and Avocado Rice Stack
Crispy Teriyaki Tofu and Avocado Rice Stack is a delightful fusion of textures and flavors, perfect for quick weeknight dinners or impressing guests. This vibrant dish features golden-brown crispy tofu layered atop creamy avocado and hearty brown rice, all drizzled with a homemade teriyaki sauce that brings it all together beautifully. It’s not just delicious but also packed with nutrients, making it a wholesome meal option for anyone looking to enjoy plant-based cuisine. Quick to prepare, customizable to your taste, and easy to make ahead, this recipe is sure to become a staple in your kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 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
- 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
- Prepare the tofu by mixing cornstarch, flour, garlic powder, salt, and pepper in a bowl. Toss tofu cubes in the mixture until coated.
- Heat oil in a skillet over medium-high heat and add coated tofu. Cook until golden brown and crispy.
- Make the teriyaki sauce by whisking together soy sauce, rice vinegar, honey, minced garlic, and sesame oil.
- Cook brown rice in vegetable broth according to package instructions, adding salt.
- Assemble the dish by layering brown rice at the bottom, topping with avocado slices and crispy tofu cubes, then drizzling with teriyaki sauce.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg