Crispy Tofu and Sesame Grain Bowl

Combine rinsed quinoa with 2 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until fluffy. Let rest covered 5 minutes, then fluff.

Toss pressed tofu cubes with cornstarch until evenly coated. Heat neutral oil in a large non-stick pan over medium-high heat. Cook tofu for 3-4 minutes per side until golden and crispy on all faces.

Reduce heat to medium. Add soy sauce and maple syrup to the pan with the crispy tofu. Toss for 30 seconds until tofu is coated and the glaze thickens slightly.

Divide quinoa among bowls. Arrange shredded cabbage, edamame, and glazed tofu in sections on top. Add a small mound of pickled ginger to each bowl.

Drizzle sesame oil over each bowl. Sprinkle with sesame seeds and sliced scallions. Serve warm.