Start by pressing the extra-firm tofu for 15-20 minutes to remove excess moisture. Wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit.

In a mixing bowl, whisk together the soy sauce, maple syrup, sesame oil, rice vinegar, minced garlic, ginger, and red pepper flakes until well combined. Set aside.

Begin cooking your preferred rice according to package instructions.

In a saucepan, bring salted water to a boil, then add the edamame. Cook for about 3-4 minutes until tender.

Place the pressed and cubed tofu in a large bowl and sprinkle cornstarch over each piece. Gently toss to coat.

Heat oil in a skillet over medium-high heat. Add tofu in batches for 3-4 minutes per side until golden brown.

Pour the prepared sauce over the crispy tofu in the skillet. Toss gently and cook for another 2-3 minutes until the sauce thickens.

Spoon the warm rice into serving bowls and top generously with the sticky tofu, edamame, and avocado slices.