Ginger Sesame Tofu Rice Bowls

0 Cook the rice according to package.
1 Heat a large non stick skillet over medium high heat and add the crumbled tofu with a splash of water or cooking oil to coat the skillet. Cook for 10-15 minutes until golden and crispy, stirring occasionally and deglazing with a splash of water as needed.
2 Prepare the sauce by adding all ingredients except tapioca flour slurry to a glass or bowl. Stir to combine. Pour over the crispy tofu, reducing heat to medium low, and stir to coat. Combine the tapioca flour and water in a glass and slowly add to the tofu mixture to thicken. Season with salt.
3 Prepare the cucumbers by adding them to a bowl with the vinegar, coconut aminos, maple syrup, chili powder and sea salt. Toss to combine.
4 Assemble bowls by adding a base of rice, topping with the cucumber salad, edamame and carrots. Top with the saucy tofu mixture and sprinkle with green onions and sesame seeds.