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Press the tofu with a tofu press or wrap in a few layers of paper towels, set on a cutting board, and weigh down with a heavy object such as a skillet. Let sit at least 10 minutes and up to 30.
Cook desired amount of rice on the stovetop or in a rice cooker.
Meanwhile, toss the cucumbers with rice vinegar and a pinch of salt. Set aside, tossing occasionally.
Stir together the mayo, chili crisp, and a splash of rice vinegar until it’s a drizzly consistency. Add more chili crisp if you want it spicier.
Heat the air fryer to 400°F. Whisk together cornstarch, oil, soy sauce, and cayenne. If the mixture 'siezes,' add another splash of soy sauce or water and whisk until smooth.
Tear the tofu into bite-size pieces, add to the bowl, and toss to coat. (If things tend to stick, coat your air fryer basket with cooking spray). Add the tofu and cook 10 minutes. Give the basket a shake and continue cooking until super crispy, about 5 minutes more.
Assemble bowls with rice, tofu, cucumbers, avocado, and a drizzle of spicy mayo. Garnish with toasted sesame seeds, if desired.