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Preheat air fryer to 375F (or you can roast in the oven for closer to 25 minutes).
Place torn tofu into a large mixing bowl. Add soy sauce, sesame oil and garlic powder. Toss to combine then sprinkle on cornstarch and toss again. Dump tofu into air fryer basket in an even layer. Air fry for about 15 minutes, tossing halfway, until golden brown. Give the bowl a quick rinse since we'll use it for the salad. Try to salvage all the little tofu pieces that may fall to the bottom tray; they add amazing crispy texture!
While tofu cooks, whisk together peanut sauce.
Place cabbage, cilantro, edamame, green onions, and mint in rinsed mixing bowl. Toss to combine then add cooked tofu (plus all the little crispy bits!). Drizzle on about ¾ cup of the peanut sauce (you'll have some leftover). Toss again and taste--I season with a pinch of salt and a squeeze of fresh lime juice. I'll zest it too if I'm feeling extra!
Devour at room temp or chilled. Store leftovers in the fridge for up to 4 days (you can bring it to life with another squeeze of lime).