First, prep the tofu. You'll want to get as much liquid out of it as possible before cooking to make sure it doesn't break down or get mushy. To do this, remove the block from its packaging and place it on a plate lined with paper towels. Layer more paper towels over top and then set a heavy-bottomed pot or skillet on top. Leave it for 20-30 minutes.
Meanwhile, prepare the marinade. Combine the Soyaki sauce, salad dressing, minced garlic, sriracha and grated ginger in a ziplock bag or large bowl. Once the tofu has drained, cut the block into bite-sized cubes and add to the marinade. Let it sit in the fridge for 20-30 minutes.
Prepare the rice of your choice according to package directions. Once cooked, spread the rice out on a sheet pan lined with parchment paper or aluminum foil sprayed with cooking oil to cool.
Once the tofu has marinated and the rice has cooled, heat 2 tbsp. of olive oil in a skillet over medium-high heat. Add a grain or two of rice – if they sizzle when placed in the oil, you’re ready to add the rest. Add the rice and spread it all out evenly – DO NOT TOUCH for 3-4minutes. This is crucial for maximum crispiness! Continue to flip/spread/wait until the rice is browned and toasty throughout.
Simultaneously, heat 1 tbsp. olive oil and 1 tsp. sesame oil in another skillet over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides.
To serve, add crispy rice to a bowl and put desired amount of tofu on top. Serve with thinly sliced avocado, chopped green onion and a drizzle of sriracha. Enjoy!