Crispy Teriyaki Tofu and Avocado Rice Stack Recipe
Have you ever experienced that magical moment when you take a bite of something and it transports you to your happiest place? That’s exactly what happened the first time I made this Crispy Teriyaki Tofu and Avocado Rice Stack. I remember it was a cozy afternoon, rain gently tapping against the window, and I was craving something warm yet vibrant. The thought of crispy, golden tofu paired with creamy avocado and fragrant teriyaki sauce filled me with a sense of comfort and happiness.
This easy weeknight dinner is not just a meal—it’s a warm hug on a plate. With its perfect blend of textures and flavors, this recipe brings joy to any evening. Not to mention, it’s packed with wholesome ingredients and is completely plant-based, making it a fantastic choice for anyone looking to elevate their dinner game. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights when you want something delicious in a hurry.
- Healthy Comfort Food: Packed with nutritious ingredients that nourish your body and soul.
- Vibrant Textures: The crispy tofu contrasts beautifully with the creamy avocado and fluffy brown rice.
- Family-Friendly: Everyone will love this delightful dish, making it a perfect weeknight meal for all ages.
- Customizable: Add your favorite veggies or tweak the flavors to make this dish your own.
What You’ll Need
Gather These Simple 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
- 1 clove garlic, minced
- 1/4 teaspoon sesame oil
- 1 cup brown rice
- 2 cups vegetable broth
- 1/4 teaspoon salt
- 1 avocado, sliced
Let’s Make It Together
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In a medium bowl, combine cornstarch, all-purpose flour, garlic powder, salt, and black pepper. Toss the pressed and cubed tofu thoroughly in this dry mixture until each piece is evenly coated, ensuring a crispy texture once cooked.
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Heat oil in a large skillet over medium-high heat. Add the coated tofu cubes and cook them, turning occasionally, until all sides are golden brown and crispy, approximately 8-10 minutes. Remove from heat and set aside.
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In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil until well combined to create a flavorful teriyaki sauce.
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In a large pot, bring the vegetable broth to a boil. Add the brown rice and salt, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and all liquid is absorbed. Remove from heat and fluff with a fork.
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In serving bowls, layer the cooked brown rice, followed by sliced avocado and the crispy tofu cubes on top. Drizzle generously with the prepared teriyaki sauce to finish.
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Enjoy the dish immediately while the tofu is still crispy and the flavors are fresh and vibrant.
Delicious Variations to Try
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Add Fresh Veggies: Toss in some steamed broccoli, sliced bell peppers, or shredded carrots for extra nutrition and crunch.
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Zesty Citrus Twist: Squeeze fresh lime juice over the top just before serving for a refreshing zing.
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Spicy Kick: Top with a sprinkle of red pepper flakes or drizzle sriracha on top for those who love a little heat.
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Turkey Bacon Addition: If you want to include a savory touch, try adding crispy turkey bacon bits for an indulgent twist.
Chef Emma’s Helpful Tips
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Make-Ahead Advice: You can pre-prepare the tofu and teriyaki sauce, then assemble quickly on the night you plan to serve.
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Ingredient Swaps: Feel free to swap brown rice for quinoa or cauliflower rice if you’re looking for a lower-carb option!
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Slicing Tricks: To get the most out of your avocado, slice it just before serving to maintain that fresh, buttery taste.
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Storage Suggestions: Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat gently to keep that crispy tofu texture.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 450
- Carbs: 60g
- Sugar: 4g
- Fat: 20g
- Protein: 15g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Prepare the tofu and teriyaki sauce in advance, and just assemble when you’re ready to eat.
Can I use different ingredients?
Yes! Feel free to customize with your favorite vegetables or diverse grains.
How do I store leftovers?
Place leftovers in an airtight container and store them in the fridge for up to 3-4 days.
How long does it last?
This dish is best enjoyed fresh, but leftovers can be refrigerated and reheated.
Wrapping It Up
This Crispy Teriyaki Tofu and Avocado Rice Stack comes together in a beautiful harmony of flavor, texture, and wholesome goodness. Whether you’re cooking for your family or treating yourself to a special meal, this recipe is a wonderful addition to your collection. Save this Crispy Teriyaki Tofu and Avocado Rice Stack Recipe to your Pinterest board so it’s ready when you need a cozy treat!
Crispy Teriyaki Tofu and Avocado Rice Stack
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, pressed and cut into cubes Ensure the tofu is well-pressed to achieve crispiness.
- 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 Assembly
- 1 avocado, sliced Slice just before serving to maintain freshness.
Instructions
Preparation of Tofu
- In a medium bowl, combine cornstarch, all-purpose flour, garlic powder, salt, and black pepper.
- Toss the pressed and cubed tofu thoroughly in this dry mixture until each piece is evenly coated.
Cooking the Tofu
- Heat oil in a large skillet over medium-high heat. Add the coated tofu cubes.
- Cook them, turning occasionally, until all sides are golden brown and crispy, approximately 8-10 minutes.
- Remove from heat and set aside.
Making Teriyaki Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil until well combined.
Cooking the Rice
- In a large pot, bring the vegetable broth to a boil.
- Add the brown rice and salt, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is tender and all liquid is absorbed.
- Remove from heat and fluff with a fork.
Assembly
- In serving bowls, layer the cooked brown rice, followed by sliced avocado and the crispy tofu cubes on top.
- Drizzle generously with the prepared teriyaki sauce to finish.
- Enjoy the dish immediately while the tofu is still crispy and the flavors are fresh and vibrant.
