First up, make the sauce. Combine the mayo, crushed garlic, grated ginger, tamari and lemon juice. Mix it all up and set aside while you get on with everything else.

The next thing you want to do is get your rice cooking. Measure out the rice according to the package instructions. For this it was 1 cup rice and 1 1/2 cups water. And, like I mentioned before, make sure to wash you rice thoroughly to remove any excess starch. Be sure to cook your rice on low, it may take a bit longer than you are used to, but the texture will be better. Once all cooked, gently fluff with a fork, and totally optional, toss with a few dashes of seasoned rice vinegar.

The last bit of prep to take care of is the tofu. I suggest getting extra firm tofu for this. Drain your tofu and slice in 1/2” pieces. Lay your sliced tofu on a paper towel lined plate and set some more paper towel and another plate on top to help press out some of the water. Let it sit for at least 5 minutes. The more water you remove from the tofu, the better browning you’ll get.

Now, once you have everything prepped, and your rice is done, you can get cooking. Either toss, or brush, your tofu with a few spoonfuls of the sauce and pan fry in a small amount of flavorless oil, I like coconut for this. Cook each side till golden brown.

To plate up, line your dish with a small serving of rice and then top with avocado, your cooked tofu and dress with some additional sauce. Sprinkle with some sesame seeds, finely sliced scallions and strips of nori. That’s it eat up!