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      Preheat your oven to 400°F.

      While the oven heats, bring your rice, 1.5 cups of water, and a pinch of salt to a boil. Once boiling, reduce to a simmer, cover, and cook for 10-12 minutes.

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      Give your vegetables a quick wash where needed, and cut them as shown below.

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      Toss your tofu in cornstarch and a generous splash of oil. Transfer to a baking sheet and bake for 18 minutes, flipping halfway through, until crispy.

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      Toss the baked tofu in the bang bang sauce, ensuring it's fully coated and super saucy. Use all of the sauce.

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      Assemble your bowl with rice at the bottom, topped with cilantro, green onion, strained edamame, avocado, and saucy bang bang tofu. Garnish with sesame seeds and a pinch of salt and pepper on the avocado.

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