Heat oil in a large skillet, sauté carrots, bell pepper with the ginger until crisp tender, a few minutes. Add the cauliflower, turmeric and garlic. Stir well to cook the cauliflower rice evenly, allowing the turmeric to color the rice and the garlic to cook without burning.
Combine the shoyu or tamari, sesame oil, 1 tbsp. of rice vinegar, salt and pepper and mix well; add to skillet and stir in thoroughly. Lastly, add in the edamame, tofu and heat through.
Serve on a platter topped with the green onions. Combine the sambal, mayonnaise and 1 tsp. rice vinegar. Drizzle over the individual servings as desired.