Press the extra-firm tofu between paper towels or a kitchen towel for about 15-20 minutes.

Cut the tofu into bite-sized cubes and toss them in a bowl with cornstarch, flour, garlic powder, salt, and black pepper until well coated.

Heat vegetable oil in a large skillet over medium-high heat. Add the coated tofu cubes in a single layer and cook for about 6-8 minutes on each side until golden brown and crispy.

While tofu cooks, combine soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a small bowl and whisk until smooth to create the teriyaki sauce.

In a medium saucepan, bring vegetable broth and a pinch of salt to a rolling boil. Stir in brown rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

To assemble, place brown rice at the bottom of serving bowls, layer on sliced avocado and crispy tofu, and drizzle with teriyaki sauce.

Garnish with toasted sesame seeds or chopped green onions, serve immediately while warm.