Crispy rice meets savory, caramelized teriyaki tofu in this delicious bite-sized dish! Freezing the rice overnight helps it hold its shape and get extra crispy, while the spicy mayo drizzle brings everything together. Perfect for an appetizer, snack, or light meal!
Note: This recipe requires prepping the rice the night before for the best results!
Catch the full recipe and more on Episode 14 of Come On In, every Tuesday across all my socials!!
The recipe:
STEP THE NIGHT BEFORE: Cook the rice like normal, then mix in a splash of rice wine vinegar.
Spread the rice out on an (optional) parchment-lined tray (about ½-inch thick) and freeze overnight. This helps it hold its shape and get super crispy when frying.
When you’re ready to make the crispy rice, take the frozen rice and cut it into small rectangles or squares.
Press the tofu to get rid of extra moisture for at least 15-20 minutes (longer works great too, the more moisture pressed out, the better), then cut it into bite-sized cubes.
Toss tofu cubes with a light coat of flour or starch to help them crisp.
Heat up avocado oil + a little sesame oil in a pan over medium heat.
Add the tofu and fry until golden on all sides, shaking the pan halfway through.
Heat more oil in a pan over medium heat. Fry the rice for 6-9 minutes per side—don’t flip too early! Let the edges get golden and crispy.
Once crispy, pour in the teriyaki sauce, toss to coat, and cook for another minute or two.
While your tofu and crispy rice cook, let’s make your Spicy Mayo! In a small bowl, mix together your mayo, sriracha, and sesame oil.
Stir until smooth and well combined. Taste and adjust the spice level if needed. Set aside until ready to drizzle on top!
Once done, blot excess oil with a paper towel.
Stack the crispy rice on a plate, top with the teriyaki tofu, avocado slices, and a drizzle of spicy mayo. Enjoy!! xx
Teriyaki Tofu Crispy Rice
Ingredients
For the Crispy Rice
- 1 block firm tofu pressed
- 1 ½ cups uncooked rice (about 2 cups cooked)
- 1 tbsp flour, or starch – cornstarch or potato starch works great
- ¼ cup teriyaki sauce (I used the Soyaki from Trader Joe's – it's my FAVEEE)
- ½ avocado sliced
- Avocado oil or any neutral oil
- Sesame oil
- Rice wine vinegar (to help bind your pre-frozen rice)
For the Spicy Mayo
- 3 tbsp mayo
- 1 tbsp sriracha
- ½ tsp sesame oil
Instructions
- STEP THE NIGHT BEFORE: Cook the rice like normal, then mix in a splash of rice wine vinegar.
- Spread the rice out on an (optional) parchment-lined tray (about ½-inch thick) and freeze overnight. This helps it hold its shape and get super crispy when frying.
- When you're ready to make the crispy rice, take the frozen rice and cut it into small rectangles or squares.
- Press the tofu to get rid of extra moisture for at least 15-20 minutes (longer works great too, the more moisture pressed out, the better), then cut it into bite-sized cubes.
- Toss tofu cubes with a light coat of flour or starch to help them crisp.
- Heat up avocado oil + a little sesame oil in a pan over medium heat.
- Heat more oil in a pan over medium heat. Fry the rice for 6-9 minutes per side—don’t flip too early! Let the edges get golden and crispy.
- Add the tofu and fry until golden on all sides, shaking the pan halfway through.
- Once crispy, pour in the teriyaki sauce, toss to coat, and cook for another minute or two.
- While your tofu and crispy rice cook, let's make your Spicy Mayo! In a small bowl, mix together your mayo, sriracha, and sesame oil.
- Stir until smooth and well combined. Taste and adjust the spice level if needed. Set aside until ready to drizzle on top!
- Once done, blot excess oil with a paper towel.
- Stack the crispy rice on a plate, top with the teriyaki tofu, avocado slices, and a drizzle of spicy mayo. Enjoy!! xx
