Start by pressing the tofu to remove excess moisture, which takes about 15-20 minutes. Wrap the tofu in a clean kitchen towel or paper towels and place a weight on top.

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

Prepare the medium-grain rice according to package instructions, typically taking about 15-20 minutes. Add a pinch of salt for flavor.

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

In a shallow dish, toss the pressed and cubed tofu with cornstarch until all pieces are coated. Shake off any excess cornstarch before frying.

In a large skillet, heat a few tablespoons of cooking oil over medium-high heat. Carefully add the coated tofu cubes in batches, frying for 3-4 minutes on each side until golden brown.

Return the crispy tofu to the skillet and pour the sauce over them. Stir gently to coat each piece, allowing the sauce to thicken for about 2-3 minutes.

To serve, spoon a generous portion of cooked rice into each bowl. Top with the golden tofu, edamame, and sliced avocado. Drizzle with any remaining sauce.