Ingredients:

  • 1 (14-ounce / 400g) package extra-firm tofu, pressed
  • 2 tablespoons / 30ml vegetable oil
  • 2 tablespoons / 30ml cornstarch
  • Pinch of salt and black pepper
  • ¼ cup / 60ml low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons / 30ml mirin (sweet rice wine)
  • 1 tablespoon / 15ml rice vinegar
  • 1 tablespoon / 15g brown sugar (or maple syrup)
  • 1 teaspoon / 5ml sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon water mixed with 1 teaspoon cornstarch (slurry)
  • 1 cup / 200g sushi rice (or short-grain rice)
  • 1 ½ cups / 350ml water
  • 2 ripe avocados, pitted and sliced
  • 2 tablespoons / 30ml rice vinegar
  • 1 tablespoon / 15ml sugar
  • ½ teaspoon / 2.5ml salt
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)
  • Nori seaweed, cut into strips (for sushi style) (optional)
  • Sriracha mayo (optional)

Instructions:

  1. Press the Tofu: Wrap the tofu in paper towels, press to remove excess water. Cut into ½-inch thick slices.
  2. Cook the Rice: Rinse the rice and cook according to package directions (or in a rice cooker). While the rice is still hot, season with rice vinegar, sugar, and salt. Mix well.
  3. Prepare the Teriyaki Sauce: Whisk together soy sauce, mirin, rice vinegar, brown sugar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat, then add the cornstarch slurry. Cook until thickened, about 1-2 minutes. Remove from heat.
  4. Fry the Tofu: Toss the tofu slices with cornstarch, salt, and pepper. Heat vegetable oil in a large skillet over medium-high heat. Fry the tofu until golden brown and crispy on all sides (about 3-4 minutes per side).
  5. Glaze the Tofu: Pour the teriyaki sauce over the fried tofu and cook for another 1-2 minutes, turning to coat evenly.
  6. Assemble the Stacks: In each small bowl or ramekin, layer rice, then avocado slices, then teriyaki tofu. Gently press down on each layer.
  7. Invert and Garnish: Place a serving plate over each bowl, then carefully invert the stack onto the plate. Garnish with sesame seeds, chopped green onions, and nori strips, and drizzle with sriracha mayo.