Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for at least 20 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a mixing bowl, combine the soy sauce, toasted sesame oil, cornstarch, garlic powder, and sesame seeds. Add the tofu cubes and gently toss until they are evenly coated.
Heat a non-stick frying pan over medium-high heat and add a splash of avocado oil. Once hot, add the tofu cubes in a single layer. Cook for about 5-7 minutes on each side or until golden brown and crispy. Remove from heat and set aside.
In a medium bowl, whisk together the freshly squeezed orange juice, avocado oil, sesame oil, rice vinegar, dijon mustard, agave nectar, and sea salt until well combined. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the finely chopped cabbage, shredded carrots, sliced red bell pepper, and shelled edamame. Add the cooked tofu cubes and pour the dressing over the salad. Toss gently until all ingredients are well coated.
Transfer the salad to a serving dish and sprinkle with chopped cilantro and additional sesame seeds for garnish. Serve immediately for the best texture, or chill in the refrigerator for 30 minutes for flavors to meld.
