Prepare the glass noodles by soaking them in boiling water for 5-7 minutes until transparent and tender, then drain and rinse with cold water to stop the cooking.
Press the firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and slightly crispy on all sides.
Use a vegetable peeler to create thin ribbons from the zucchini, stopping when you reach the seedy core.
In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated ginger, minced garlic, and red pepper flakes to create the dressing.
Steam the shelled edamame for 3-4 minutes until bright green and tender, then set aside.
In a large mixing bowl, combine the chilled glass noodles, seared tofu, edamame, zucchini ribbons, and spring greens.
Drizzle the ginger-tamari dressing over the salad and toss gently to ensure all ingredients are evenly coated before serving.