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Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Cut tofu in half so you have two even, flat pieces. Press the moisture out of the tofu, using paper towels or a towel. (The more water you remove, the faster it will crisp up in the oven, but I usually don’t spend more than 5-10 minutes here.) Cut tofu into cubes and transfer to a bowl. Add cornstarch, soy sauce, and olive oil. Toss gently to coat. It doesn’t have to be perfectly smooth, but just try to generally get all the pieces semi-covered.
Cook rice according to package instructions.
Transfer to the baking sheet and roast for 20-25 minutes, stirring once or twice, to get the tofu evenly browned and crispy.
Mix Yum Yum sauce and chili crisp in a small bowl.
When the tofu is done, toss it with several tablespoons of sauce, reserving sauce for topping.
Serve with rice, on a salad, noodles, whatever you like. Dollop with extra sauce if you want, and top with green onions. OOO-eee this is good!