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Shave 1 block of extra firm tofu and mix with ¼ cup of cornstarch, 1 tsp each of salt, onion powder, garlic powder, paprika and a pinch of cayenne.
In a separate bowl mix 2 cups of cooked, rinsed, and dried rice with a generous drizzle of oil, salt, onion powder, garlic powder and paprika.
On a greased pan, spread out the rice and tofu to a thin even layer and bake at 450F for 25-30 mins until crispy.
While those cook, shred one whole English cucumber, a medium red onion and 1 large carrot, then press and drain out the liquid at the bottom.
Mix together about ¼ cup light mayo, and 2-3 Tbsp each of hot sauce and maple syrup, s&p to taste.
Once cooked and cooled for a couple mins, toss together the sauce, veggie shreds, crispy rice and tofu.
Garnish with lots of toasted sesame seeds and crispy onions if you so choose!