1.Drain tofu and gently press between sheets of paper towel to remove as much moisture as possible.
2.Make soy dressing.
3.Reheat rice according to packet directions. Place edamame in a large heatproof bowl, cover with boiling water; stand until thawed. Drain; refresh under cold running water, then return to bowl. Add snow pea tendrils, asparagus, green onion and ginger with dressing; toss well to combine.
4.Cut tofu into 3cm (1¼in) pieces. Place in a large bowl with rice flour; season with salt and white pepper. Gently turn to coat, taking care not to break up the tofu.
5.Heat 2cm (¾in) oil in a deep frying pan over medium heat; cook tofu for 2 minutes each side or until golden. Remove with a slotted spoon, drain on paper towel.
6.Divide salad among bowls; serve topped with tofu, nori and sesame seeds.
7.Place ingredients in a screw-top jar; shake well to combine.