Press and prepare tofu. Wrap the drained tofu in a clean towel and press under a plate with a moderate weight for about 15 minutes. Heat a conventional oven to 425°F (220°C). Cut the pressed tofu into roughly 1-inch cubes and line a large baking sheet with parchment.

Coat and bake. Toss the cubes gently with oil and the tablespoon soy sauce. Sprinkle with cornstarch and turn to distribute a thin coating. Spread with space between the cubes. Bake about 25–30 minutes, turning after 15 minutes, until the edges are lightly browned and firm.

Cook the quinoa and edamame. While tofu bakes, simmer the quinoa with package-specified water in the lidded saucepan, usually about 15 minutes followed by a 5-minute covered rest. Fluff with a fork. Cook shelled edamame separately according to its package and drain thoroughly.

Whisk the peanut sauce. Mix peanut butter, sauce soy sauce, rice vinegar, lime juice, maple syrup, ginger, garlic, and optional sriracha. Whisk in 4 tablespoons warm water, then add more a teaspoon at a time until the sauce pours in a thick ribbon. Keep it separate from the slaw.

Build four bowls. Divide quinoa, baked tofu, and edamame evenly among four bowls. Add the cabbage-carrot slaw, cucumber, cilantro, and peanut sauce for immediate serving. For meal prep, pack the raw vegetables and sauce in separate compartments or small containers.

Chill and serve later. Refrigerate the cooked components promptly in shallow containers. Reheat quinoa, tofu, and edamame to 165°F (74°C), adding a little water to the grain. Tofu softens during storage; add the cool vegetables and sauce after heating. Loosen chilled sauce with a little water if needed.