Drain the 14 oz block of extra-firm tofu. Wrap in a clean kitchen towel or paper towels and press with a heavy pan or tofu press for 15–20 minutes to remove excess moisture. Unwrap and cut the tofu into 1/2–3/4-inch cubes.

Season and coat

In a large bowl, toss the tofu cubes with 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 3 tablespoons cornstarch until evenly coated. Shake off excess cornstarch if clumpy.

Pan-fry for crispiness

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (cook in batches if needed) and fry without moving for 3–4 minutes until the bottoms are golden and crisp. Flip and cook another 3–4 minutes until all sides are golden and crunchy. Remove to a paper towel-lined plate. Alternatively, roast at 425°F (220°C) on a parchment-lined sheet for 20–25 minutes, flipping halfway, until crisp.

Grains

Rinse 1 cup quinoa and 1/2 cup pearled farro under cold water in a fine-mesh sieve to remove dust and any bitterness. Place rinsed grains in a medium saucepan with 2.5 cups water or low-sodium vegetable broth and 1/2 teaspoon salt.

Bring to a boil, then lower heat to a simmer, cover, and cook for 12–15 minutes until quinoa is tender and farro is chewy but cooked. If water is absorbed but farro still a bit firm, add 2–4 tablespoons water and continue cooking a few minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Seasonal Vegetables & Greens

Preheat oven to 425°F (if not already from tofu roasting). Toss 2 cups broccoli florets and 1 sliced red bell pepper with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast for 12–16 minutes until tender-crisp and slightly charred at the edges. Alternatively, sauté in a skillet over medium-high heat for 6–8 minutes until tender-crisp.

When roasted or sautéed, remove vegetables from heat and let cool slightly. In a large bowl, toss the 4 cups baby spinach or mixed greens with a light pinch of salt to let them wilt slightly from the residual heat of the roasted veg, if desired.

Dressing

In a small bowl or jar, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 teaspoon maple syrup (or honey), 1 teaspoon soy sauce, and 2 tablespoons warm water. Whisk until smooth and drizzleable; add more warm water 1 teaspoon at a time if you want a thinner consistency. Taste and adjust salt (about 1/8 tsp) or lemon for brightness.

Assembly & Garnish

Divide the fluffed grain mixture evenly among 3–4 bowls (see servings). Arrange roasted seasonal vegetables, crispy tofu, and greens on top of the grains in sections or mixed, as preferred.

Drizzle each bowl with the tahini dressing. Sprinkle with 1 teaspoon sesame seeds, sliced scallions, and 1/4 cup pickled red onion (optional). Finish with hot sauce or chili flakes to taste.

Serve immediately while tofu is warm and grains are slightly warm or at room temperature.