Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu between paper towels for 15 minutes using a heavy weight to remove as much moisture as possible for maximum crispiness.
Toss the broccoli florets and sliced red bell pepper with half of the avocado oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 20 minutes until they are tender and slightly charred at the edges.
While the vegetables roast, cut the pressed tofu into 1-inch cubes and pat dry once more.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden brown.
In a small bowl, whisk together the sweet chili sauce, tamari, minced ginger, and grated garlic.
Add the shelled edamame and the sauce mixture to the skillet with the tofu, tossing for 2 minutes until the sauce is thickened and glossy.
Remove the roasted vegetables from the oven and divide them into a bowl, topping with the glazed tofu and edamame.
Garnish the dish with hemp seeds for an extra boost of protein and serve immediately.