Cut the tofu in small cubes and coat in ketjap. It helps to really get in there with your hands. Let marinate for about 5 minutes.
Boil the rice for 10 minutes and drain. Mix the vinegar, salt and sugar and then add it to the rice, give a good mix and set aside (covered).
Cover the tofu in corn starch, this will help make it crispy. Heat the oil in a frying pan on medium heat and add the tofu. Bake it for about 8 minutes and don't flip it too often to let it brown nicely.
In the meantime, prepare the veggies. Boil the edamame for 5 minutes. Cube the mango (Google this if you're not familiair, there is a handy technique!). Slice and remove the seed list of the cucumber, then cube it. Thinly slice the carrot. Slice the avocado in cubes. Lastly, use scissors to easily chop the nori in small pieces.
Create the sauce by mixing all the ingredients in a small bowl. You can adapt the proportions to taste and add less sriracha if you prefer less spice.
Assemble the bowls by starting with the rice, and then adding all the toppings. Top with the spicy mayo and some sesame seeds if you like. Enjoy!