Prep the Tofu:
Press tofu to remove excess moisture. Cut or tear into bite-sized pieces. In a large bowl, toss with soy sauce and olive oil. Add cornstarch, garlic powder, paprika, salt, and pepper. Toss until evenly coated.

Cook the Tofu (Air Fryer):
Preheat air fryer to 400°F. Arrange tofu in a single layer. Air fry for 12–15 minutes, shaking halfway through, until crispy and golden.

Cook the Tofu (Pan Fried):
Heat 1–2 tablespoons oil in a skillet over medium heat. Add tofu in a single layer. Cook for 8–12 minutes, flipping occasionally until golden and crispy on all sides.

Make the Sauce:
In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar until smooth.

Combine:
Transfer cooked tofu to a bowl and toss with half of the sauce until coated.

Assemble:
Divide rice into bowls. Top with tofu, cabbage, carrots, cucumber, and desired toppings. Drizzle remaining sauce and finish with sesame seeds and lime.