Cook your choice of rice according to package instructions.

Blot the tofu to remove excess moisture and cut into ¾ inch cubes.

Whisk together the sticky glaze ingredients in a small bowl and whisk all the yum yum sauce ingredients in another bowl.

Heat 2 tablespoons of avocado or olive oil in a large non-stick skillet over medium-high heat. Add salt and pepper, then gently place tofu cubes in the pan and cook undisturbed until golden, about 4-5 minutes. Flip and cook for another 4-5 minutes.

Pour the sticky glaze into the pan with the tofu and gently fold to coat. Let the sauce simmer for 1-2 minutes.

Divide cooked rice among 4 bowls and top each with edamame, cucumber slices, and diced avocado. Distribute glazed tofu cubes over the bowls.

Drizzle yum yum sauce over each bowl and garnish with crispy onions, cilantro, and green onions.