Spicy Crispy Rice Salad with Crispy Tofu (vegan, gluten-free)

0 Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. 
1 To make the crispy rice. Add rice to the lined baking sheet. Add the chili crisp, sesame oil, and soy sauce. Stir until well combined. Evenly flatten on the baking sheet and bake for 30-40 minutes, until crispy. Make sure to stir halfway through baking. 
2 To make the crispy tofu, add tofu to a mixing bowl. Add the garlic powder, salt, pepper, avocado oil, and cornstarch. Toss until well combined. Place on the other lined baking sheet. Bake for 30 minutes or until golden brown. 
3 To make the dressing, add all dressing ingredients into a jar or bowl. Whisk until well combined. Set aside. 
4 Once the crispy rice and tofu are done, add all salad ingredients into a large salad bowl. Add the crispy rice and crispy tofu. Pour dressing on top and toss the salad until everything is well combined. Enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.