Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice and edamame to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)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. Carefully cut avocado around the pit, separating the halves. Discard the pit. Scoop out avocado with a spoon, then cut into 1/2-inch pieces.Thinly slice green onions.

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

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

Add sweet chili sauce to the bowl with tofu, 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.