Open the package of tofu, drain the excess water, and press the extra liquid out of the tofu.

Cut the tofu into small/medium sized cubes. Transfer to a container, dust the cornstarch over the tofu, close the container, and shake it up so the tofu is fully coated in the cornstarch.

Drizzle a generous amount of olive oil in a pan over medium heat. Transfer the tofu and cook it in the oil. Make sure to stir constantly, so that the tofu doesn't stick to the pan, and make sure to flip throughout cooking so that each side is cooked and crispy.

Now whisk up the sauce ingredients- soy sauce, maple, oil, vinegar, garlic, and ginger. I used a blender to make it easier.

Once the tofu is nice and crispy, pour the sauce over the tofu and cook for several minutes until the sauce thickens up quite a bit. You will have some leftover sauce, which I highly recommend pouring over the bowls in the end once assembled.

Once the tofu is ready, assemble your bowls by adding rice, then the tofu, some edamame, and a sliced avocado. Top with spring onion, sesame seeds, and plenty of the sticky sauce on top. Enjoy!