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Boil the tofu in salted water for 5 minutes. Drain and pat dry.
In a bowl, whisk together the kimchi juice, sesame oil, maple syrup, tamari, dark soy, rice vinegar, and hot sauce. Add the tofu and let it marinate for 5 to 10 minutes.
Heat a thin layer of avocado oil in a pan on medium heat. Remove the tofu from the marinade (reserve the leftover marinade) and cook in a single layer for 3 to 4 minutes on one side until golden, then flip and cook another 2 minutes.
Lower the heat. Whisk the cornstarch into the reserved marinade, then pour into the pan and cook for 1 minute until the sauce thickens and coats the tofu.
For pickled cucumber and radish: Put mandolin sliced radishes and cucumbers in a container with white vinegar, soy sauce, chili crisp, sugar, salt, and cilantro. Let sit for 10-15 minutes or longer.
For spicy kimchi mayo: Whisk together mayo, chopped kimchi, kimchi hot sauce or sriracha, and lime zest until creamy and well combined.
Assemble bowls with cooked rice, edamame, pickled cucumber and radish, spicy kimchi tofu, and spicy kimchi mayo. Top with sesame seeds, scallions, and lime wedges if desired.