0 Heat the oven to 425°F. Line a baking sheet with parchment paper.
1 Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weigh it down with a heavy object such as a skillet or large can. (Alternatively, use a tofu press). Set aside to drain for at least 15 minutes.
2 In a large bowl, whisk together the soy sauce, cornstarch, 1 tablespoon oil, and 1/4 teaspoon salt. Unwrap the tofu, pat dry, and tear into bite-sized pieces (the ragged edges make for extra-crispy tofu). Add to the bowl and toss to coat.
3 Transfer the tofu to the prepared baking sheet and arrange in a single layer. Bake until crispy, 20 to 25 minutes (no need to flip).
4 Wipe out the bowl. Add the cucumbers, carrots, 2 tablespoons hot water, 2 tablespoons vinegar, 1½ teaspoons sugar, and 1 teaspoon salt and toss to coat. Let sit, tossing occasionally, until you’re ready to assemble the bowls.
5 In a small saucepan set over medium-low heat, whisk together remaining 2 tablespoons rice vinegar, 4 teaspoons sugar, 4 teaspoons oil, and 2 teaspoons salt. Cook, stirring occasionally, until the mixture starts to boil and the sugar is dissolved, 1 to 2 minutes. Transfer to a small measuring cup and set aside.
6 Increase the heat to medium-high. Add the rice and 2½ cups water. Bring to a boil, about 4 minutes. Reduce the heat to low, cover, and cook for 8 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Stir in the rice wine vinegar and sugar mixture. Taste and season with more salt, if needed. (You will have extra rice).
7 Cook the edamame according to package directions.
8 In a small bowl, whisk together the Greek yogurt, sweet chili sauce, and Sriracha. If it's too thick to drizzle, whisk in 1 tablespoon hot water.
9 Assemble bowls with the rice, tofu, pickled veggies (leave any remaining liquid in the bowl), edamame, avocado, and a drizzle of bang bang sauce. Garnish with toasted sesame seeds or crumbled nori sheets, if using.
