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Prepare the tofu: Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes and toss with the salt and cornstarch until evenly coated.
Heat a large non-stick skillet over medium-high heat and spray with cooking oil. Add the tofu cubes in a single layer and cook for 2-3 minutes per side until crispy and golden brown.
Make the sauce: In a small saucepan, heat the neutral oil over medium heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
Whisk in the soy sauce, ⅓ cup water, agave/honey, and lime zest and juice. Bring to a simmer.
In a small bowl, whisk together the 2 tbsp water and 2 tbsp cornstarch. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly, until the sauce thickens, about 1-2 minutes.
Remove the sauce from heat and toss the crispy tofu cubes in the sauce until evenly coated.
Make the edamame salad: In a large bowl, combine the thawed edamame, diced bell peppers, chopped cilantro, sliced almonds, sesame seeds, sesame oil, rice wine vinegar, salt, and Sichuan peppercorn oil (if using). Toss to combine.
To assemble the bowls, divide the forbidden rice, sticky sesame tofu, and edamame salad evenly among 4-5 meal prep containers.