Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Place tofu cubes on the baking sheet and add the sesame oil, maple syrup, rice wine vinegar, chili garlic sauce, soy sauce, garlic powder, onion powder, and soy sauce until evenly coated. Sprinkle on the cornstarch and toss again to coat. Bake for 40-45 minutes, tossing halfway through baking, until golden and crispy on the edges. After baking, toss in 2 tablespoons of the peanut sauce.

In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

In a medium bowl, combine the cucumber, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, sriracha, honey, sesame oil, and chili garlic sauce until smooth. Add the hot water and whisk together until smooth and creamy. If you like a thinner sauce, add more hot water a tablespoon at a time until desired consistency is reached.

Heat about an inch of vegetable or canola oil in a small saucepan over medium-high heat. You will know when oil is ready when you stick the end of a wooden spoon in the oil and tiny bubbles form around it. Fry the shallots in batches, for 2-3 minutes, or until golden brown and crispy. Season with salt while they are hot. Let drain on paper towels. Do this in 2-3 batches to avoid overcrowding.

Place tofu over a bed of rice. Top with a generous drizzle of peanut sauce and a handful of pickled onions and cucumbers. Sprinkle with chopped peanuts, scallions, cilantro, sesame seeds, and a handful of crispy shallots. Devour!