Press the tofu for 20-30 minutes. I like to build my tofu-pressing station in this order - cutting board, clean towel, tofu, towel, cutting board, cookbooks. Make sure the books are evenly weighted. I use the extra cutting board on top to keep my books from getting soggy. Once the tofu has been pressed, cut into bite-size pieces.
While pressing the tofu, rinse and drain the quinoa and cook according to the package directions. Usually 1 part quinoa to 2 parts water (1.5 c quinoa, 3 c water in this case) Set aside when finished.
While quinoa is cooking, chop carrots, jalapeño, green onions, and cilantro. Heat edamame in a pan of water, according to package directions, and drain. (You can cover with cold water and drain again to keep them from overcooking while you assemble the rest of the meal.)
Lightly oil pan and sauté tofu, turning occasionally until browned and heated through.
In a large bowl, toss veggies, peanuts, cilantro, and tofu in with the quinoa and pour the dressing over the top. Stir to combine.
Serve topped with additional green onions, peanuts, and cilantro, as well as lime juice and Sriracha (if you like it spicy.)
