Preheat your oven or air fryer to 400°F (200°C).

For the crispy rice:

Add the cooked rice to a baking tray or air fryer basket. Toss with the oil, soy sauce, and chili paste until evenly coated. Bake or air fry for about 20 minutes, mixing every few minutes, until the rice is golden and crispy. Remove and set aside to cool slightly – it will continue to crisp as it cools.

For the tofu “chicken”:

Slice the tofu lengthwise into thin slabs and lightly coat both sides with soy sauce.

In a bowl, mix together the flour, cornstarch, baking powder, garlic powder, onion powder, and salt. In a separate bowl, add the crushed cornflakes or panko and season with salt and Italian seasoning.

Dip each tofu slab into the dry flour mixture first, coating it lightly on all sides. Place the floured tofu on a plate.

Once all the tofu is coated, add the plant milk and dijon mustard to the same flour bowl and whisk until smooth to create a batter. If the batter feels too thick, add a small splash of plant milk to loosen it.

Dip the floured tofu into the batter, letting the excess drip off, then press firmly into the crushed cornflakes until fully coated on all sides.

Heat a generous layer of oil in a pan over medium heat. Fry the tofu until golden and crispy on both sides, then transfer to a rack or paper towel. Alternatively, air fry at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.

Chop into bite-sized pieces.

For the dressing:

In a bowl, mix together the vegan yogurt, mayo, sweet chili sauce, soy sauce, and sriracha until smooth. Taste and adjust to your preference.

To assemble:

Add the cucumbers, avocado, edamame, green onions, crispy tofu, and crispy rice to a large bowl. Right before serving, pour over the dressing and toss gently until everything is evenly coated. Top with toasted sesame seeds if desired and serve immediately. Enjoy!