Prepare the tofu by pressing the liquid out.* Once pressed, tear (or cut) the tofu into large, bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Don’t worry too much about the size and shape. The idea is for it to have rough edges to give the tofu a little more texture and to hold onto flavors a little better.

Place the tofu in a large bowl and toss it with the cornstarch, soy sauce, and sesame oil.

To bake the tofu: Pre-heat the oven to 425 degrees F. Place the tofu on a parchment lined baking sheet in an even layer and bake for 25 minutes, tossing halfway.

To air-fry the tofu (my preferred method): place the tofu in your air-fryer and air fry at 425 degrees for 13-15 minutes, tossing halfway.

Make the sauce by whisking together the yum yum sauce and chili crunch oil. Toss half of the sauce with the tofu and reserve the remainder for topping.

Assemble the bowl by dividing everything evenly between 2 bowls: rice, tofu, cucumber, edamame, green onion, avocado, cilantro, and the remaining sauce. ENJOY!

If using super firm tofu, you do not need to press it.