Crispy tofu rice bowl

Steps in full

1. Crush 2 cloves of garlic with the back of a knife, and and chop 1/4 of a white onion, and roll cilantro to slice into thin peices (to taste) slice tofu into around 2x2 cubes and pat dry.
2. Create a dry rub for the tofu with corn starch, baking soda, paprika, cayenne, coriander, salt, pepper, & msg. Crush garlic either with garlic crusher, or by making a paste by dicing and crushing with coarse salt back of knife. Add tofu and mixture to a slealable tupperware lor large ziplock & shake until fully coated
3. To create the stock for your rice, add your veggie better than bullion and tomato paste to 1.5 cups of water. I usually microwave this in a glass measuring cup but just heat until both pastes are fully dissolved (you can also just add tomato paste to existing veggie stock!)
4. Set aside your broth, and add oil to a pan over medium heat. Toast dried rice in oil (can add more if needed) and toss a bit to coat rice. Toast for 10-15 minutes or until brown, stirring periodically.
5. Pour broth over toasted rice and add in powdered spices, salt, pepper, msg powder, and your crushed garlic and cilantro. Cover with a lightly cracked lid and let simmer for aprox 20 minutes (taste test to ensure its soft!)
6. Heat thin layer of oil in a pan over medium-high heat (I do a 6 on my induction stove) let cook for around 5-7 minutes on each side, check if crispy and flip peices individually with tongs until all sides are crispy
7. Move to drain tofu on paper towel or baking rack.
8. Combine ripe avocado, diced onion, diced serrano, lime juice, white onion, & salt + pepper to a bowl or molcajete.
9. Plate with rice, tofu, and guac in one bowl & drizzel with lime juice, & top with sliced jalapeño or serrano peppers.