Place corn starch in a small shallow bowl. Coat tofu, a few pieces at a time, with corn starch. Set tofu aside. Whisk together BBQ sauce, miso, honey, and oyster sauce in a small bowl; set aside.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add edamame and snow peas. Cook and stir 2 to 3 minutes or until slightly golden. Transfer to a bowl; cover and keep warm.

Heat remaining 3 tablespoons oil in same skillet over medium heat. Add coated tofu; cook 8 to 10 minutes or until lightly browned on all sides, turning frequently. Add BBQ sauce mixture; cook 3 to 5 minutes or until sticky and golden brown.

To serve, divide edamame mixture among 4 serving bowls. Top with tofu. Garnish with microgreens and sesame seeds, if desired.