A refreshing and flavorful dish packed with plant-based protein, featuring teriyaki tofu and rice. This recipe incorporates lower sodium ingredients for a healthy twist without sacrificing taste.
1: Rinse the rice under cold water.
2: In a small saucepan, combine rice and bring to a boil over medium-high heat.
3: Once it starts boiling, lower the heat to simmer and cover with a lid.
4: Let it cook for about 12-15 minutes or until all the water is absorbed and the rice is tender.
5: Cut 1/4 block of firm tofu into small cubes (about 1/2 inch each).
6: Mix tofu with cornstarch, teriyaki coconut aminos and chili oil crunch.
7: Heat 1 tbsp olive oil or sesame oil in a pan over medium heat.
8: Add the tofu cubes and cook for about 5-7 minutes until they are golden and crispy on all sides.
9: Slice avocado.
10: When the rice has cooled, stack it up onto your working surface.
11: Use your fingers or a spoon to gently press the sides or top to make the rice even and well-formed into a clean cube shape.
12: Top with sliced avocado, tofu pieces and repeat until all ingredients are used.
13: Optional: top with more avocado, chopped cilantro and more teriyaki coconut aminos.
