Press the extra-firm tofu to remove excess moisture for about 15 minutes. Then, cut it into 1-inch cubes.

In a bowl, combine tofu cubes with cornstarch, flour, garlic powder, salt, and black pepper until evenly coated.

Heat oil in a large skillet over medium-high heat. Fry the tofu cubes for about 4-5 minutes on each side until golden brown.

In a medium bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and sesame oil to make the teriyaki sauce.

In a saucepan, boil 2 cups of vegetable broth. Add 1 cup of brown rice and simmer for 15-20 minutes until cooked.

Layer warm brown rice in bowls, add avocado slices on top, then place crispy tofu cubes. Drizzle with teriyaki sauce.

Garnish with optional toppings like sesame seeds or chopped green onions.