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Press the tofu to remove excess moisture from the tofu. Preheat oven to 425F and line a baking sheet with parchment paper.
Setup three bowls: cornstarch, almond milk & breading (mix together sesame seeds, nutritional yeast, garlic powder, onion powder and salt).
Gently toss the tofu cubed in cornstarch until well-coated.
Next toss the tofu cubes in the almond milk gently and then coat with the sesame seeds mixture, pressing on each side to ensure they stick. Place on the baking sheet when coated and spray cubes with cooking spray of choice.
Bake tofu 20-25 minutes, flipping once, until starting to turn golden brown.
Cook your choice of rice according to package instructions.
To assemble the bowls, divide ingredients evenly between two bowls. Start with layering the cooked rice and then add the other ingredients: cubed mango, cooked edamame, sliced purple cabbage, iceberg lettuce, pickled ginger and chopped cucumber.
Mix the mayonnaise and hot sauce together and toss with the cooked tofu then add to the bowl. Alternatively use the sauce as a drizzle for the entire bowl. Enjoy!