1. Preheat oven to 425˚F. Toss together tofu, olive oil, sesame oil, salt and pepper; toss with 3/4 cup of the crackers until well coated. Arrange in single layer on parchment paper–lined baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy.
2. Divide rice among 4 bowls. Arrange tofu, carrots, cucumbers and avocado on top.
Alternatively, drizzle with peanut sauce.
For a spicy dressing, stir in sriracha hot sauce to taste.