First Step: Prepare Rice and Sriracha MayoCook 1 cup of rice according to the package instructions until fluffy. While the rice cooks, prepare the sriracha mayo by combining 1/2 cup mayonnaise, 2 tablespoons sriracha, and 1 teaspoon fresh lime juice in a small bowl. Refrigerate the mixture until serving to let flavors meld.

Second Step: Make Mango SalsaIn a mixing bowl, combine 2 cups diced mango, 1 cup diced red pepper, 1 cup chopped cilantro, 1/4 cup finely chopped red onion, 1/2 jalapeno pepper (seeded and minced), 2 crushed garlic cloves, 3 tablespoons olive oil, 2 tablespoons fresh lime juice, and 1/2 teaspoon salt. Stir well and refrigerate to meld flavors.

Third Step: Prepare and Press TofuPress firm tofu for at least 20 minutes to remove excess water this step ensures crispiness. Cut the pressed tofu into 1-inch cubes.

Fourth Step: Coat Tofu for CrispinessSet up three shallow bowls: one with 1 cup cornstarch, another with 1/2 cup milk, and the third with a mixture of 1 cup panko, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon salt. Dredge each tofu cube first in cornstarch, then dip in milk, then coat thoroughly with the seasoned panko mixture.

Fifth Step: Fry TofuHeat about half an inch of neutral oil (avocado or canola) in a frying pan over medium-high heat. Fry tofu cubes in batches for about 4-5 minutes, turning gently to brown all sides evenly. Drain on paper towels to remove excess oil.

Sixth Step: Toss in Sweet Chili SaucePlace fried tofu cubes in a large bowl and toss with 1/2 cup sweet chili sauce to coat them with sweet and spicy glaze.

Seventh Step: Prepare Optional Cucumber SaladIf making cucumber salad, slice 3 mini cucumbers and dress with 1 teaspoon minced ginger, 2 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, and 1 tablespoon sesame oil. Refrigerate until serving.

Final Step: Assemble the Bowl and ServeIn serving bowls, layer the cooked rice at the bottom. Top with tossed crispy tofu, mango salsa, cucumber slices or salad, cooked edamame, and sliced avocado. Drizzle with sriracha mayo and garnish with sesame seeds and sliced spring onion if desired. Serve immediately for optimal freshness and texture.