0 Heat the oven to 425°F. Line a large baking sheet with parchment paper.
1 In a large bowl, whisk together the soy sauce, sesame oil, maple syrup, and salt. Transfer half of the mixture (about 3 tablespoons) to a large liquid measuring cup and set aside (this will become the peanut sauce). Whisk the cornstarch into the sauce remaining in the bowl (this is for the tofu).
2 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).
3 Meanwhile, bring a medium pot of salted water to a boil. If using semi-pearled or pearled farro, add it first and cook according to package directions; add the quinoa when there are 10 minutes left. If using 10-minute farro, add the farro and quinoa together and cook for 10 minutes. Drain the farro and quinoa, return to the pot, cover, and let steam off the heat for 10 minutes. Fluff with a fork and season with salt to taste.
4 Slice the tofu into 3/4-inch pieces, add to the bowl with the sauce, and toss to coat. (Keep tossing until most of the sauce is coating the tofu and there's very little in the bottom of the bowl). Use your hands to transfer the tofu to the prepared baking sheet and arrange in a single layer (leave any leftover sauce in the bowl). Bake until crispy, 20 to 25 minutes (no need to flip).
5 Meanwhile, finish the peanut sauce: to the reserved sauce in the measuring cup, add the peanut butter, lime juice, and vinegar. Stir vigorously until smooth (it may look separated at first, but it will come together). Add hot water, 1 tablespoon at a time, until pourable.
6 Wipe out the large bowl. Add the cabbage, carrots, edamame, scallions, and cilantro and toss to combine. Drizzle with enough peanut sauce to lightly coat, then stir in the peanuts.
7 Divide the grains between bowls, followed by the slaw and crispy tofu. Drizzle with the remaining peanut sauce. See instructions for meal prepping below.
