Step 1

Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.

Step 2

Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.

Step 3

To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.

Step 4

To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Step 5

While the tofu air fries or bakes: place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Step 6

In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.

Step 7

Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.

Step 8

Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.

Step 9

Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.