Crispy Teriyaki Tofu and Avocado Rice Stack Recipe
There’s something delightfully comforting about assembling a layered dish that brings together crispy textures and creamy delights. The moment you take your first bite of this Crispy Teriyaki Tofu and Avocado Rice Stack, you will feel wrapped in a warm hug of flavor! This recipe is one of those easy weeknight dinners that not only satisfy your hunger but also ignite joyous memories of family meals shared around the dinner table.
Picture it: a kitchen filled with laughter and the enticing aroma of sizzling tofu cooking to golden, crispy perfection, all while the gentle hum of your favorite playlist plays in the background. Every layer creates a beautiful mosaic of colors and textures, making this dish visually stunning. If you’re looking for a quick meal that packs a flavor punch and looks gorgeous enough to impress, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to prepare: Ready in under 30 minutes, making it perfect for busy weeknights.
- Family-friendly: A crowd-pleaser that even picky eaters will adore!
- Nutritious ingredients: Packed with wholesome goodness from brown rice and avocado.
- Customizable: Feel free to switch up the toppings or sauces for endless variations.
- Beautiful presentation: This colorful dish will create a stunning centerpiece on your dinner table.
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
How to Make Crispy Teriyaki Tofu and Avocado Rice Stack Recipe
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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
- Veggie Additions: Toss in some steamed broccoli or sautéed bell peppers for extra crunch and color.
- Spicy Kick: Sprinkle crushed red pepper or drizzle a spicy mayo on top for a zesty flavor boost.
- Nutty Twist: Top with toasted sesame seeds or sliced almonds to add a nutty texture that complements the dish beautifully.
- Herbed Delight: Fresh cilantro or green onions can add a pop of freshness to balance the rich flavors.
Chef Emma’s Helpful Tips
- Make Ahead: You can prep the tofu and teriyaki sauce in advance. Just reheat the tofu on a skillet before assembling the dish.
- Storage Suggestions: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for crispy results!
- Slicing Tricks: For perfectly sliced avocado, cut it in half, remove the pit, and slice the flesh while still in the skin, then scoop it out with a spoon.
- Ingredient Swaps: Feeling adventurous? Try using quinoa instead of brown rice for a unique twist!
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 450
- Carbohydrates: 55g
- Sugar: 5g
- Fat: 18g
- Protein: 15g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Yes! The tofu and sauce can be made ahead, and just reheat before serving.
- Can I use different ingredients? Absolutely! Substitute tofu with tempeh or chicken for different protein options.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days.
- How long does it last? It’s best enjoyed fresh, but if stored, the flavors improve a little overnight!
Wrapping It Up
This Crispy Teriyaki Tofu and Avocado Rice Stack is not just a meal; it’s a heartwarming experience that brings joy to your table. The delightful combination of crispy tofu with creamy avocado showcases how simple ingredients can create rich flavors that nourish both body and soul. Save this Crispy Teriyaki Tofu and Avocado Rice Stack Recipe to your cozy eats board so it’s ready when you need a comforting, delicious meal!
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 for a crispier texture.
- 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 Stack
- 1 cup brown rice
- 2 cups vegetable broth Can substitute with water if needed.
- 1/4 teaspoon salt
- 1 unit avocado, sliced For best results, slice just before serving.
Instructions
Preparation
- 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 and cook them, turning occasionally, until all sides are golden brown and crispy, approximately 8-10 minutes.
- Remove from heat and set aside.
Making the 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.
Assembling the Dish
- 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.
