• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice and edamame, then reduce heat to low. 
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Stir in half the vinegar and 1/2 tsp (1 tsp) sugar. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, cut radishes into 1/4-inch pieces. 
• Cut avocado in half, remove the pit and peel. Cut avocado into 1/2-inch pieces.
• Thinly slice green onions. 
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate. 

• Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
• In a zip-top bag, combine cornstarch and sesame seeds. Add tofu and toss to coat.
• Heat the same pan over medium-high.
• When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) 
• Transfer tofu to a medium bowl.

• Meanwhile, to another medium bowl, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
• Season with salt and pepper. 
• Stir together, then set aside in the fridge.

• To the bowl with tofu, add shrimp and sweet chili sauce, then toss to combine.

• Divide edamame rice between bowls. 
• Top with bang bang tofu and avocado salad.
• Sprinkle remaining green onions over top. 
• Drizzle with spicy mayo.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook tofu in step 3. 

Add shrimp to bowl with tofu.