In a mixing bowl, whisk tamari, agave, sriracha, ginger, and seasme seed oil. Taste as you go to ajust where needed. Sauce should taste sweet with a bit of a kick.
Cut the firm tofu into cubes and press out water with paper towl. Toss cubes with corn startch, a touch of oil, and salt. In an air-fryer, cook at 375 for 7 minutes, take cubes out, flip, then cook for another 7 minutes until tofu is crispy.
While tofu is cooking, cook brown rice as directed. In a large pan add the vegan butter, cauliflower rice, and salt. Cook for about 5 minutes on medium heat. Remove from heat then add in cilantro, pinch of salt, lime juice, and lime zest. Stir to combine and set aside once done.
Add honey hot sauce to a sauce pan over low-medium heat. Add in tofu cubes and stir until all cubes are covered in the sauce. Set aside once done.
In a mixing bowl, whisk mayo and sriracha together to make the spicy mayo. Adjust to reach desired consistency. Set aside once done.
Divid rice mixture into two serving bowls. Add tofu cubes to one side. Drizzle over spicey mayo sauce then sprinkle evreything seasoning and chopped green onions. Ready to serve!