I've included the instructions for cooking brown rice here, but when I'm pinched for time I just grab for frozen, pre-cooked brown rice (freeze it yourself, or look for it in the freezer section at Whole Foods).
2(4-inch) square sheets nori seaweed
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2tablespoons(raw) brown sugar (reg. sugar is ok too)
2tablespoonsshoyu sauce (or soy sauce)
2tablespoons(brown) rice vinegar
4cupscooked brown rice, warm
4green onions, chopped
1avocado, peeled, pitted, and thinly sliced
3tablespoonssesame seeds, toasted
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
Stir in 1/3 cup of the dressing into the rice and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.