0 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. (Alternatively, use a tofu press). Set aside to drain for at least 15 minutes.
2 In a liquid measuring cup, whisk together the soy sauce, maple syrup, lime juice, ginger, garlic, and 1 tablespoon of the vinegar. Set aside.
3 Once drained, unwrap the tofu and slice into 3/4-inch pieces. Add to a medium bowl with the cornstarch and 1/2 teaspoon salt, then toss to coat.
4 Heat the oil in a large nonstick skillet over medium-high until shimmering. Add the tofu and cook, undisturbed, until crispy and golden brown, about 4 minutes. Flip the tofu with tongs. Continue cooking, shaking the skillet (like you’re making a stir fry) every few minutes, until crisp all over (don’t worry about getting every single side), 8 to 10 minutes total.
5 Remove the pan from the heat, add half the sauce (you can eyeball it), and immediately stir to coat the tofu. Allow the sauce to thicken for about 1 minute. Transfer to a large plate.
6 Meanwhile, bring a medium pot of salted water to a boil. Add the spaghetti and cook one minute less than package directions. If using frozen edamame, add during the last 4 minutes of cooking. Drain.
7 Whisk the peanut butter, remaining 1 tablespoon vinegar, and 1/4 cup warm water into the remaining sauce. Add more water, 1 tablespoon at a time, until it reaches a pourable consistency, if needed. Pour into the skillet and set over medium-low heat. Add the noodles, 1/2 teaspoon salt, edamame, and scallions and cook, tossing, until warmed through, about 2 minutes. Taste and season with salt.
8 Divide between bowls and top with the tofu and cilantro, if using.
