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To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
Cook farro according to package instructions; set aside.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
Serve with creamy peanut sauce, garnished with lime, if desired.