Crispy Tofu Rice Bowls with Spicy Mayo

Drain the water from the tofu packaging and wrap the tofu in paper towels. Place a weight on top to press out excess water for 15-30 min - I personally used books, but you can use plates, pots, etc.
Optional Step: For extra crispiness, freeze the tofu for 1 hour, then thaw before cutting. This step is optional but enhances the crispiness of the tofu.
Cut the tofu into cubes and place them in a bowl with a little oil and starch to help crisp the edges. Season with onion powder and garlic powder, and mix to coat evenly.
Heat avocado oil in a skillet over medium to high heat. Add the tofu and sauté until golden brown and nicely seared on all sides. Then, add soy sauce and teriyaki for flavor and sauté for an additional minute or two.
Dice the zucchini into smaller pieces and add to the skillet over medium to high heat. Sauté for 5-6 minutes or until the zucchinis are tender.
Assemble your bowl by placing rice as the base and layering the tofu and zucchinis on top. Sprinkle with sesame seeds, diced green onions, and avocado.
Optionally, drizzle soy sauce over the rice before serving. Enjoy! xx