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Rinse the wild rice.
Bring two cups water to a boil.
Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking.
Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes.
Cut it into a ½'' dice.
Heat the coconut oil over medium high heat.
Add the tofu and saute for about five minutes.
Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned.
Turn off heat and set aside.
Whisk all of the dressing ingredients together (Don't be tempted to add salt, miso is pretty salty).
In a large bowl, combine the rice, tofu, sliced carrots, edamame.
Toss everything with the dressing.
Add the sesame seeds and cilantro and give it another toss.
Serve room temperature or chilled.