Cook the farro: Add the water to a pot with a pinch of salt and bring to a boil. Add the farro and cook for 20-30 minutes, or according to the package instructions, until tender. Drain any excess water, fluff with a fork, and set aside to cool.

Cook the edamame according to the package instructions. Drain and set aside.

In a small bowl, whisk together the soy sauce, peanut butter, sesame oil, and lime juice. Gradually whisk in a drizzle of warm water until the dressing reaches a smooth, pourable consistency.

In a mixing bowl, combine the cubed tofu, cornstarch, garlic powder, ginger powder, and a pinch of salt and pepper. Toss until the tofu is evenly coated.

Heat the oil in a nonstick skillet over medium heat. Add the tofu and cook for 4-6 minutes, turning occasionally, until browned and crispy on all sides.

In a large bowl, toss together the greens, coleslaw mix, and edamame.

To serve, divide the farro among bowls. Top with the greens mixture, crispy tofu, and a drizzle of the peanut dressing. Serve.