Begin by cooking your choice of rice according to package instructions.

Blot the tofu to remove excess moisture using paper towels. Cut into ¾ inch cubes and let rest on paper towels.

Whisk together the sticky glaze ingredients (soy sauce, maple syrup, sriracha, garlic) in a small bowl. In another bowl, whisk all the yum yum sauce ingredients until smooth.

Heat 2 tablespoons of avocado or olive oil in a large non-stick skillet over medium-high heat. Add salt and freshly cracked pepper to the oil. Once fragrant, add tofu cubes to the hot pan without crowding. Cook undisturbed until golden, about 4-5 minutes. Flip and cook 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 evenly among 4 bowls. Top each with shelled edamame, cucumber slices, and diced avocado. Distribute glazed tofu cubes over the bowls.

Drizzle the yum yum sauce over each bowl or serve on the side. Garnish with crispy onions, chopped cilantro, and sliced green onions.