Crispy Teriyaki Tofu and Avocado Rice Stack Recipe: A Cozy, Flavorful Treat for Any Night
There’s something undeniably heartwarming about a meal that comes together quickly while still delivering a hug in every bite. This Crispy Teriyaki Tofu and Avocado Rice Stack is just that—a cozy dinner that feels like a warm embrace on a chilly evening. Picture this: golden, crispy tofu cubes, drizzled with a richly flavored teriyaki sauce, layered atop fluffy brown rice and creamy slices of ripe avocado. It’s a simple pleasure that reminds me of childhood dinners shared around the table, full of laughter and nourishment. Perfect for an easy weeknight dinner, this dish will have everyone asking for seconds!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to make—perfect for busy weeknights!
- Vegan and packed with plant-based goodness.
- Crispy tofu provides a delightful texture contrast!
- The zesty homemade teriyaki sauce elevates every bite.
- A pleasingly nutritious option that the whole family will love!
Gather These Simple Ingredients
To bring this delightful dish to your table, here’s what you’ll need:
- 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
Step-by-Step Instructions
Let’s Make It Together:
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In a medium bowl, combine the 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 the 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
The beauty of this Crispy Teriyaki Tofu and Avocado Rice Stack is in its adaptability. Here are a few creative twists to make it your own:
- Spicy Kick: Add a teaspoon of sriracha to the teriyaki sauce for a zesty heat.
- Fresh Greens: Layer in some steamed broccoli or snap peas for added crunch and nutrition.
- Nutty Flavor: Sprinkle some toasted sesame seeds or chopped peanuts on top for a rich, crunchy finish.
- Fruit Twist: Try adding slices of mango or pineapple for a tropical twist that brightens the dish.
Chef Emma’s Helpful Tips
To ensure your cooking experience is as delightful as the meal itself, keep these tips in mind:
- Pressing Tofu: Make sure to press your tofu well to remove excess moisture. This key step helps achieve that desired crispiness!
- Make-Ahead: You can prepare the teriyaki sauce ahead of time and even fry the tofu earlier in the day—simply reheat when you’re ready to serve.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet to regain that crispy tofu texture.
- Slicing Avocado: To get perfectly sliced avocado, slice it in half, remove the pit, and use a spoon to scoop out the flesh—the slices will come out beautifully!
What’s Inside – Nutrition Breakdown
Here’s a quick glance at the nutrition for this dish:
- Serving Size: 1 bowl
- Calories: 450
- Carbs: 70g
- Sugar: 5g
- Fat: 15g
- Protein: 14g
- Sodium: 500mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The teriyaki sauce can be made ahead, and the tofu can be cooked and reheated.
- Can I use different ingredients? Yes! Feel free to swap in your favorite veggies or adjust the sauce to tailor it to your taste preferences.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days and reheat in a skillet.
- How long does it last? This dish is best enjoyed fresh but can be stored for 3 days in the fridge.
Final Thoughts
This Crispy Teriyaki Tofu and Avocado Rice Stack is truly a delightful dish that brings warmth and comfort to your table. With vibrant flavors and a satisfying crunch, it’s perfect for those evenings when you want something nutritious yet indulgent. I hope you enjoy making and sharing this recipe as much as I do. 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 Tofu
- 1 block extra-firm tofu, pressed and cut into cubes Make sure to press the tofu well to remove excess moisture.
- 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
Garnish
- 1 piece avocado, sliced For best results, slice avocado just before serving.
Instructions
Preparation
- In a medium bowl, combine the 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.
- 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.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and sesame oil until well combined to create a flavorful teriyaki sauce.
- 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.
