After your rice has started, preheat your oven to 375°F, and line 2 baking sheets with parchment paper. Then, drain and press the brick of tofu between 2 hard surfaces (like a cutting board) with a heavy object on top. Let that press while you prepare the sweet potatoes.
Peel and cube the sweet potatoes into small pieces, about ¼-inch. Transfer cubes to the parchment-lined baking pan, drizzle with 1 tbsp avocado oil, and sprinkle with 1 tsp garlic powder, and a pinch of sea salt and pepper. Toss to coat the sweet potatoes.
After a few minutes of pressing the tofu, cube it into pieces that are similar in size to the sweet potatoes. Transfer those to the second baking sheet, and sprinkle with ½ tsp garlic powder, salt and pepper to taste.
Bake both the sweet potatoes and tofu for 30-35 minutes on 375°F, turning the sweet potatoes halfway. At the halfway point for the tofu, remove it from the oven, mix 1 tbsp sweet chili sauce and 1 tbsp Sriracha hot sauce in a bowl, and toss the tofu cubes in this mixture. Transfer cubes back to the pan to continue baking.
Once the sweet potatoes are turning golden brown and tender on the inside, remove them from the oven. You'll know the tofu is done when the outside of each cube is mostly dry to your touch.
In the meantime, prepare the edamame beans by steaming them in a double boiler, or a microwave in 10 second bursts. Once they are heated through, season with a sprinkle of sea salt. Set aside for later.