• Before starting, wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Meanwhile, using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice and edamame, then reduce heat to medium-low. 
• Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (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 chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. 
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
• Transfer to a plate. Carefully wipe out pan. 

• 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.
• Reheat the same pan (from step 2) 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.) 
• To a medium bowl, transfer tofu.

• 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 sweet chili sauce, then toss to combine.

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

If you've opted to add chicken, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Use the same pan to cook tofu in step 3.

Thinly slice chicken. Top with bang bang tofu, chicken and avocado salad.