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Cook the rice according to package.
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.
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.
Prepare the cucumbers by adding them to a bowl with the vinegar, coconut aminos, chili powder and sea salt. Toss to combine.
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.