114-ounce package extra-firm tofu, pressed and cut into ¾-inch cubes
1tablespoondark sesame oil
1cupfrozen shelled edamame
1medium yellow onionchopped
1red bell peppersliced
Salt and pepper to taste
Cook quinoa according to package directions, then divide it into 4 bowls.
Whisk together the rice vinegar, honey, Tamari and Sriracha in a small bowl. Set aside.
Add sesame oil to a large skillet over medium-high heat. When hot, add the tofu and cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown on the outside. Transfer the tofu to a plate.
Add the grapeseed oil to the skillet and increase the heat to high. Add the broccoli, edamame, garlic, onion and red pepper. Cook for about 5 minutes, until the vegetables are slightly softened, but still brightly colored and crisp. Stir in the tofu, cashews, and sauce; season with salt and pepper if needed and serve over cooked quinoa.