Press the tofu: wrap the drained tofu in paper towels and press gently to remove excess water, replacing towels and repeating until mostly dry; slice the block in half lengthwise, then cut into 1-inch cubes.
Make the marinade: in a large bowl whisk together 1 tablespoon tamari, 2 teaspoons sriracha, 2 teaspoons sesame oil, and the chopped white parts of the scallion.
Add the tofu to the bowl and toss to coat; let it sit 10 minutes to absorb flavor.
Prepare the air fryer (or oven): lightly spray the air fryer basket with oil. For oven method, preheat to 400°F and line a baking sheet.
Cook the tofu: spread the tofu in a single layer in the air fryer and cook at 370°F for 10–12 minutes, shaking halfway, until golden and crisp. For oven, bake at 400°F about 25 minutes, turning once halfway.
Make the finishing sauce: in the same bowl combine the remaining 2 teaspoons sriracha, the remaining 2 teaspoons tamari, 1 teaspoon sesame oil, and the Thai sweet chili sauce.
Toss the hot cooked tofu with the finishing sauce until evenly coated.
Assemble bowls: divide cooked brown rice between bowls, top with sauced tofu, warmed edamame, sprinkle with sesame seeds, and finish with chopped scallion greens; serve immediately.
