1-Prepare the tofu: Press the water out of the tofu. This is a crucial step for achieving the best texture. Place the block between kitchen towels with something heavy on top for at least one hour longer if possible. This removes excess moisture and helps the tofu get crispy when cooked.

2-Cook the rice: Prepare 1 cup of uncooked rice according to package directions. While the rice cooks, you can move on to preparing other ingredients.

3-Cook the edamame: Prepare 2 cups of frozen shelled edamame according to package directions. These will add a delightful pop of color and additional protein to your bowl.

4-Fry the tofu: Cut the pressed tofu into cubes. Heat neutral oil (like grapeseed oil) over medium-high heat in a skillet. Fry the tofu cubes until golden on all sides. This should take about 5-7 minutes. Once golden, add about 1/4 to 1/3 cup teriyaki sauce and stir-fry until the tofu is well coated and the sauce begins to caramelize slightly.

5-Prepare the fresh ingredients: While the tofu is cooking, finely dice 1 cucumber and cut 1 avocado into chunks or slices. Thinly slice 1 jalapeño (remove seeds for less heat if preferred).

6-Make the spicy mayo: Mix 2-3 tablespoons of sriracha with 1/4 to 1/2 cup mayo in a small bowl. Adjust the amount of sriracha based on your heat preference. Stir until well combined.

7-Assemble the bowls: Divide the cooked rice among four bowls. Top with the teriyaki tofu, edamame, diced cucumber, avocado, and jalapeño slices. Drizzle with additional teriyaki sauce if desired. Sprinkle with crushed crunchy fried onions and finish with a generous swirl of the spicy mayo. Serve immediately!