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Preheat the oven to 200C fan.
Microwave the rice pouches for 1 minute to loosen them up. Spread the rice onto a lined baking tray, drizzle with the chilli oil and toss to coat. Bake for about 25 minutes, or until golden and crispy - keep an eye on it to avoid burning!
On a separate baking tray, spread the tofu cubes, drizzle with oil, season with salt and pepper and bake for 20 minutes until crispy.
While the rice and tofu bake, prep the salad ingredients and make the dressing. Add the tahini, soy sauce, sesame oil, garlic and ginger paste, lime juice, maple syrup and water to a small jar. Seal and shake until smooth and creamy.
Once the rice and tofu are crispy, combine them in a large bowl with the cucumbers, herbs, edamame, carrot, chilli, and spring onions.
Pour the dressing over the salad and toss everything together until well coated.