Cook the rice according to the package directions.
Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.
Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.
Serve the tofu, beans, avocado, scallions, and chilies over the rice, drizzled with the dressing.