To prepare the tofu: Preheat the oven to 400 degrees. Drizzle a large sheet tray with a good coating of Avocado or Sunflower oil to prevent sticking. Allow the oiled sheet to preheat in the oven while it comes up to temperature.
Slice the tofu into 1 inch cubes. Mix together the soy sauce, chili paste, sesame oil, and sesame seeds. When the oven is preheated, remove the tray and add the tofu in a single layer.
Drizzle half the marinade over the tofu and toss it again. Make sure it's in a single layer. You can always use two sheets if you don't have one big enough. Bake for 15 minutes. Flip and bake another 15 minutes.
Remove the sheet pan from the oven and drizzle over the rest of the sauce.
For the Rice: I like to purchase regular Jasmine rice and cook it in the Instant Pot. Spray the instant pot to prevent sticking. Add a 1:1 ratio of rice to water to the pot. Close the lid and cook on High Pressure for 1 minute. Allow it to natural release for 10 minutes. Fluff the rice and serve. You can also purchase ready Jasmine rice and just microwave it. Do what what works for you here.
Preparing the Broccoli Slaw: Drizzle a pan with some oil. Add in the Broccoli Slaw once hot and stir fry for 3-4 minutes. Add a drizzle of soy sauce at the end for flavor.
To Serve: Mix together the mayo and sriracha. If you are sensitive to heat, perhaps add just 1/2 tbsp. of sriracha. Thin the sauce with water so it's pourable. You want to be able to drizzle this on your bowl.
Add some rice , tofu and the broccoli slaw to your bowl. Drizzle with the Sriracha sauce and garnish with thinly slice cucumbers, sesame seeds, and scallions. ENJOY.