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Preheat the oven to 425ºF.
Optional: Simmer the blocks of tempeh in a saucepan or microwave in water to cover for 5 minutes. Drain and set aside to cool. This helps to bring out the natural nuttiness of tempeh while dialing down the stronger flavors.
Bake the tempeh: Transfer the tempeh cubes to a large rimmed nonstick baking sheet. Toss with olive oil, garlic powder, and salt. Bake the tempeh for about 15 minutes, or until golden brown.
Cook the quinoa according to the directions on the packet. Fluff with a fork and set aside to cool.
Make the dressing: Transfer the peanut butter, tamari, maple syrup, rice vinegar, toasted sesame oil, ginger, and lime juice to a medium jar or bowl. Whisk well until fully incorporated.
Make jars (optional): Place 4 (24-ounce) Mason jars in a row. Divide the dressing evenly between the 4 jars, and then the carrot ribbons. Add ½ cup red cabbage, ¼ cup edamame, ¼ cup green onion, 2 tablespoons cilantro, and 2 tablespoons chopped peanuts (if using). Cover and refrigerate for up to 5 days.
For serving:Jars: Invert the jar and shake it over a medium bowl. Mix to combine. Skip the jars and combine the salad and dressing in a large bowl instead. Mix well to combine.