Crispy Tofu Bowls with Carrot-Edamame Salad

0 Prep the tofu: Heat the oven to 425°F (I’ve included air fryer instructions below, too). Line a large baking sheet with parchment paper. Drain the tofu and wrap in a few layers of paper towels. Place on a cutting board and weigh it down with a heavy object such as a skillet or large can. Set aside to drain for at least 15 minutes. (Alternatively, use a tofu press).
1 Unwrap the tofu, pat try, and tear into bite-sized pieces into a large bowl. Add the cornstarch, olive oil, soy sauce, and salt, and toss to coat.
2 To air fry (my preferred method): Heat the air fryer to 400°F. Air fry until crispy, about 15 minutes.To bake: Bake until crispy, 23 to 25 minutes (no need to flip).
4 Meanwhile, make the peanut sauce: In a medium bowl or liquid measuring cup, vigorously whisk the peanut butter, lime juice, soy sauce, sesame oil, rice vinegar, honey, and salt (it may look separated at first, but it will come together).
5 Make the salad and assemble the bowls: Wipe out the large bowl used for the tofu. Add the cucumbers, carrots, edamame, scallions, and cilantro. Drizzle lightly with about half of the peanut dressing and toss to coat. Season with salt to taste.
6 Assemble bowls with rice, veggies, and crispy tofu. Drizzle each with more peanut sauce and sprinkle with the nuts and cilantro. Finish with a drizzle of Japanese BBQ sauce and/or chili crisp, if using.