Remove the tofu from the package and drain excess liquid. Press it between a towel using a hard object (tea pot or books work well) for at least 10 minutes.
Cut the tofu into small cubes or triangles.
Add the tofu to a bowl and toss with 2 tbsp of cornstarch. Make sure it is well coated.
Heat a pan with the oil, then add in the tofu.
Cook until the bottom is golden brown and crispy, then flip and cook on each side. *avoid touching the tofu when it is crisping if you want to make sure it actually gets crispy!*
Meanwhile, whisk together the soy sauce and sriracha in a small bowl.
When each side of the tofu is crispy, pour the sauce into the pan and reduce the heat to low.
Simmer to let the sauce thicken. This should only take about about 2-3 minutes. The cornstarch that was used on the tofu will be what thickens it up.
Assemble the bowls by adding a base of rice, then top with veggies, tofu, avocado, dressing and sesame seeds and enjoy!