Drain the tofu and slice each block in half, lengthwise. Put the tofu onto a paper towel, cover it with another, and put a slightly heavy pot or pan on top to drain all of the water out. Let this sit for 30 minutes. Cut the tofu into small bite sized cubes and set aside.

Mix all of the sauce ingredients together in a small bowl or add to a small container, cover, and shake well. Put the tofu into a medium sized bowl and add 3 tablespoons of the sauce over the top and gently mix together to coat all of the tofu. Set aside.

Get two medium sized skillets and add 2 tablespoons of olive oil to each. One will be for the red cabbage mushroom mix and the other for the tofu. Heat up the first skillet on medium high heat and when the oil is nice and hot add the mushrooms and red cabbage. Sprinkle with a pinch of salt and pepper and add 4 tablespoon of the sauce you made to the veggies. Mix together and cook on medium heat, stirring occasionally, until the veggies are nice and caramelized, about 12 minutes. Add the edamame at the very end, mix to combine, and cook for another 1-2 minutes.

After you get the veggies going, start on the tofu. Heat up the second skillet on medium high heat and when the oil is nice and hot, add the tofu. Pour the extra sauce over it after you've added it to the pan. Make sure the tofu is not on top of each other to ensure each side gets nice and crispy. Use tongs to flip the tofu after a 2-3 minutes on each side, or when the side touching the pan is nice and browned and crispy.

Pour the caramelized red cabbage, mushrooms and edamame mix generously onto large plates. Add the tofu on top and garnish with green onions and plenty of sesame seeds. Pour the last bit of sauce on top of the mix, serve, and enjoy!