Press the tofu thoroughly to remove excess moisture—this is crucial for achieving a crispy exterior. Wrap the block in a clean kitchen towel or several layers of paper towels and place it on a cutting board. Weight it down with something heavy like a cast iron skillet or canned goods for at least 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes (about ¾ inch), handling them gently to maintain their shape.

Combine the soy sauce, maple syrup, sesame oil, and rice vinegar in a small bowl and whisk together. In a separate small dish, mince the garlic and ginger (I find mincing them fresh rather than pre-made paste gives a much brighter, more authentic flavor). Add the garlic, ginger, and red pepper flakes to the sauce mixture and stir well to combine. Set this aside—it will come together perfectly with the tofu's crispy exterior.

Start cooking the rice according to package directions—this will take the longest and should be done early so it's ready when the tofu is finished. About 10 minutes before the rice is done, bring a pot of salted water to boil and add the edamame. Cook for 3-4 minutes until tender, then drain and set aside. Have both ready by the time you finish the tofu.

Place the cornstarch in a shallow bowl or container. Add the pressed tofu cubes in batches and gently toss to coat evenly on all sides—this coating is what creates that signature crispy texture. Heat a large skillet or wok over medium-high heat and add enough oil to lightly coat the bottom (about 2-3 tablespoons). Once the oil is shimmering, carefully add the tofu cubes in a single layer, working in batches if needed to avoid overcrowding. Let each side cook undisturbed for 3-4 minutes until golden and crispy, then gently flip and repeat on the remaining sides. I like to let the tofu sit for a minute or two between flips to really develop that crispy crust.

Once all the tofu is crispy and golden, reduce the heat to medium. Pour the sticky sauce mixture from Step 2 directly over the tofu and gently toss to coat evenly. Continue cooking for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to each tofu cube. The sauce will reduce and become glossy—this is when you know it's ready to serve.

Divide the cooked rice among serving bowls. Top with the sticky tofu, cooked edamame, and sliced avocado. Drizzle any remaining sauce from the pan over the bowls and serve immediately while the tofu is still warm and crispy.