Description
Crispy Teriyaki Tofu and Avocado Rice Stack is a vibrant, protein-packed vegetarian recipe featuring crispy tofu, creamy avocado, and fluffy rice drizzled with a sweet and savory teriyaki sauce. Perfect for weeknight dinners or meal prep!
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: Combine cornstarch, flour, garlic powder, salt, and black pepper in a bowl. Toss tofu cubes in the mixture to coat evenly.
- Cook the tofu: Heat oil in a skillet over medium-high heat. Cook tofu cubes until golden brown and crispy on all sides. Remove and set aside.
- Make the teriyaki sauce: Whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a small bowl.
- Cook the rice: Bring vegetable broth to a boil in a large pot. Add rice and salt. Cover, reduce heat, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Assemble the stacks: On a plate or bowl, layer cooked rice, sliced avocado, and crispy tofu. Drizzle with teriyaki sauce.
- Serve: Enjoy immediately for the best texture and flavor.
Notes
- To make it vegan, replace honey with maple syrup or agave nectar.
- For gluten-free options, use gluten-free soy sauce and flour alternatives.
- Adding lemon juice to avocado slices prevents browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried, Stovetop
- Cuisine: Asian-Inspired
