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1
Cook the rice in a pot or rice cooker, per directions on the package. Remove from rice cooker and layer on flat baking sheet. Cover and allow to cool completely. Refrigerate until needed.
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2
Remove rice from refrigerator and scoop into large bowl. Set aside to return to room temperature. Keep covered.
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3
Mix together the soy sauce, rice vinegar, and 1 tbsp sesame oil. Set aside.
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4
In a large bowl, fill with ice and water. Set aside. Drain the tofu.
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5
In a hot skillet, toast the sesame seeds and set aside. Start a large saucepan filled with heavily salted water to a rolling boil.
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6
Trim the bottoms of the mushrooms clusters and separate. Saute the mushrooms in 2 tbsp of sesame oil, salt to taste. Stir occasionally until mushrooms are well browned. Remove from heat.
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7
While mushrooms are sauteing, cut broccoli into bite sized pieces and blanch in the hot salted water. Shock broccoli in ice water. Gently wring to dry, then mix with 1 tsp sesame oil and salt to taste. Set aside.
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8
Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour.
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9
Heat large pan and add oil for deep frying. When the oil is heated to at least 350 degrees F, carefully add 2 tofu pieces into the pan.
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10
Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu.
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11
Shake the dressing vigorously and mix about half into the rice. Add more to taste. The rice should be well-coated but not sopping wet. Fold in the toasted sesame seeds.
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12
Spoon out the avocados and cut into 1/2 inch chunks. Season with salt.
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13
Fold the diced avocados into the rice and transfer the rice into serving bowls. Top with broccoli rabe, beech mushrooms and deep fried tofu. Garnish with additional untoasted sesame seeds.
