Instructions:
- Press the Tofu: Wrap the tofu block in several layers of paper towels, place between two plates, and weigh down with something heavy for at least 20 minutes to extract water.
- Cook the Rice: Rinse the sushi rice thoroughly until the water runs clear. Cook according to package directions. Season the hot rice by gently folding in the rice vinegar, sugar, and salt mixture. Keep warm.
- Make the Teriyaki Glaze: Combine all glaze ingredients (except the slurry) in a small saucepan. Bring to a simmer over medium heat until the sugar dissolves. Whisk in the cornflour slurry and simmer gently for 1-2 minutes until the sauce thickens to a syrup consistency. Remove from heat.
- Prepare Tofu: Dice the pressed tofu into bite-sized 1/2-inch cubes. Toss gently with 1 Tbsp soy sauce, then dust lightly with cornflour until just coated.
- Crisp the Tofu: Heat the oil in a large frying pan over medium-high heat. Add the tofu cubes in a single layer and sear on all sides until deeply golden and crispy (about 6-8 minutes total).
- Glaze the Tofu: Pour about half of the prepared teriyaki glaze over the crispy tofu in the pan. Toss gently for 30 seconds until every cube is shiny and sticky. Remove from heat immediately.
- Build the Stacks: Using a 3-inch ring mould (or assembling free-form), pack 1/4 of the seasoned sushi rice firmly into the base. Layer a neat arrangement of thinly sliced avocado on top of the rice.
- Top and Serve: Finish the stack with a generous helping of the sticky Teriyaki Tofu cubes. Carefully lift the ring mould. Drizzle any remaining teriyaki sauce over the stack and garnish with sliced spring onions and sesame seeds. Serve immediately.