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.

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

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.

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

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.