Cook rice according to packet instructions.

Mix peanut butter, soy sauce, maple syrup, crushed garlic and lime juice and water together. Add water if needed.

Chop tofu into cubes and place in the satay sauce.

Add tofu and sauce (leaving 1/4 of sauce behind) to a nonstick frypan and cook until crispy.

Thaw edamame beans in hot water. Chop or grate cabbage and carrot.

In a bowl place rice, tofu, cabbage, carrot and drained edamame beans. Drizzle over the remaining satay sauce and enjoy.