This bowl is inspired by one of our favorite dishes at Cactus Club. A bed of rice gets topped with crunchy cucumbers, edamame, crispy sweet tofu, and creamy avocado. Top it all off with a stellar mango salsa and a dollop of spicy mayo and my, is this ever dreamy! You can bake the tofu instead of frying it if desired: simply drizzle in a couple of tablespoons of oil into the panko and mix together before baking at 425 F until golden brown.