1. Preheat the oven to 425ºF.
2. Cook 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.
3. Cook the quinoa according to the directions on the packet. Fluff with a fork and set aside to cool.
4. 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.
5. 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 1/2 cup red cabbage, 1/4 cup edamame, 1/4 cup green onion, 2 tablespoons cilantro, and 2 tablespoons chopped peanuts (if using). Cover and refrigerate for up to 5 days.
– 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.
– Tempeh: Use 12 ounces (one and one-half packets) tempeh, or up to 2 (8-ounce) packets, depending on how much tempeh you would like in the salad. Simmer the tempeh for 5 minutes before using if you find the flavor of tempeh too strong.
– Tempeh croutons: Place the tempeh cubes in an even layer on the baking sheet so they cook evenly. The smaller the pieces, the more quickly they get crispy. Keep an eye on them so they do not burn. Add more spices to the tempeh as desired, such as paprika, smoked paprika, chipotle powder, chili powder, and onion powder.
– Storage: Refrigerate any remaining Asian Crunch Salad in an airtight container for up to 5 days. For a warm grain bowl, simply heat it in the microwave or on a stovetop.