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Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
In a jar, mix together the coconut aminos, lime juice, miso paste, maple syrup, sesame oil, chili garlic sauce, ginger, garlic, red pepper flakes (if using), and salt until combined. Pour about half (about ½ cup) of the sauce into a large mixing bowl and set the rest aside.
To the mixing bowl with the sauce, add the cubed tofu and tapioca flour and immediately mix to coat all of the tofu in the sauce. The tapioca flour will dissolve into the sauce as your mix. Transfer to the sheet pan and spread out, evenly spacing apart the cubes. Bake until browned and crisp, about 20 minutes, flipping the cubes once halfway through for even browning.
While the tofu bakes, assemble the salad: add the edamame, mango, cucumber, bell pepper, green onions, and cilantro to large mixing bowl (I recommend using the same mixing bowl from the tofu to reduce dishes). Pour the remaining sauce on top and mix until evenly combined. Set aside.
When the tofu is done, evenly divide the salad between four bowls and top each with the tofu. Sprinkle each bowl with additional green onion and cilantro (if desired) and serve.