Place rice into a large bowl and cover with several inches of water. The water will become very cloudy right way. Agitate rice with your hands for 30 seconds, then drain in a fine-mesh sieve.
Rinse the rice under running water until the milkiness of the runoff subsides.
Place rice into a medium pot along with 2 ½ cups cold water.
Bring to a boil, then cover and reduce to a simmer. Cook for 15 to 20 minutes, until water is absorbed.
Remove from heat and let rest for a few minutes, then stir in seasoned rice vinegar.
Meanwhile, dry the tofu very well between layers of paper towels. Cut into ½-inch cubes and dry once again.
Place into a large mixing bowl. Sprinkle with cornstarch, salt, and pepper, and toss to coat well.
In a 12-inch nonstick frying pan, warm the vegetable oil over medium-high heat.
Add tofu and cook until golden on one side, then flip and continue to cook until golden and crispy on most sides. This will take about 10 minutes total. Drain on paper towels.
If you're starting with frozen edamame, cook lightly in the microwave or on the stovetop according to package directions. If they're not already shelled, go ahead and remove them from their pods.
To make the dressing, follow the directions for the Asian-inspired version. If you'd like to keep it vegan, substitute agave or another sweetener of your choice for the honey.
At this point you can assemble the bowls or arrange the ingredients buffet-style and let everyone serve themselves.