• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice and edamame, then reduce heat to low. 
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Stir in half the vinegar and 1/2 tsp (1 tsp) sugar. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, cut radishes into 1/4-inch pieces. 
• Cut avocado in half, remove the pit and peel. Cut avocado into 1/2-inch pieces.
• Thinly slice green onions. 

• Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
• In a zip-top bag, combine cornstarch and sesame seeds. Add tofu and toss to coat.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) 
• Transfer tofu to a medium bowl.

• Meanwhile, to another medium bowl, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
• Season with salt and pepper. 
• Stir together, then set aside in the fridge.

• To the bowl with tofu, add sweet chili sauce, then toss to combine.
• In the same pan used to cook tofu, heat 1 tbsp (2 tbsp) oil over medium.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

• Divide edamame rice between bowls. 
• Top with bang bang tofu, eggs and avocado salad.
• Sprinkle remaining green onions over top. 
• Drizzle with spicy mayo.

If you've opted to add eggs, in the same pan used to cook tofu, heat 1 tbsp (2 tbsp) oil over medium. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

Top bowls with eggs.