Preheat oven to 400 degrees. Cook rice until competition. Strain under cold water until completely cooled. Add rice to a medium sized bowl.

In a small bowl, combine chili garlic sauce, 1 tbsp miso paste, and honey. Stir thoroughly, add to rice, and mix until well incorporated. Spread rice onto oven tray covered with parchment paper.

Place rice in oven until golden and crispy. Check on rice every 8-10 minutes to ensure pieces are evenly cooking and not sticking together.

In a bowl, add and stir 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice wine vinegar, and 1 tbsp sriracha. Cube tofu and add to the bowl. Spread tofu onto oven tray covered with parchment paper. Ensure tofu is not overlapping. Pour leftover sauce over tofu before placing into oven for extra flavor. Cook for 25 minutes.

While rice and tofu are cooking, prepare cucumber and carrot by peeling into long strips. Afterwards, add edamame and cubed avocado into a bowl with everything but the bagel seasoning and chili crunch oil. Set aside.

In a small bowl, combine 3 tbsp soy sauce, 1 tbsp maple syrup, 2 tbsp miso paste, and garlic powder. This will act as your salad dressing.

Assemble bowl by adding crispy tofu, tofu, cucumber, carrot, edamame avocado mixture, green onion and topping with dressing. Garnish with sesame seeds if you choose and enjoy!