Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

In a mixing bowl, combine cornstarch, flour, garlic powder, salt, and pepper. Coat each tofu cube evenly with the mixture.

Heat about 2 tablespoons of oil in a large skillet over medium heat. Add the coated tofu cubes in a single layer and cook for 4-5 minutes on each side until golden brown.

In a separate bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil until well combined.

Bring 2 cups of vegetable broth and 1/2 teaspoon of salt to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for 15-20 minutes until fluffy.

In serving bowls, layer warm brown rice first, then fresh avocado slices, top with crispy tofu, and drizzle with teriyaki sauce.

Sprinkle with toasted sesame seeds or chopped green onions for added flavor.