Combine the tamari, lime juice, rice malt, Chinese five spice and ginger in a bowl.
Cube the firm tofu and toss the pieces in the marinade to coat. Set aside for 5 minutes.
Prepare your sushi rice according to the packet instructions.
Defrost your edamame, and chop the capsicum and carrot.
Cook the tofu either in the oven or a frying pan until cooked to your liking.
When the rice and tofu are cooked, assemble the bowls by dividing the rice and tofu among four bowls, adding 1/4 of the edamame, carrot and capsicum, and topping with a low FODMAP serving of avocado. Garnish with nori sheets and sesame seeds.