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Begin by frying the tofu coated in cornstarch until it develops a crispy exterior.
In a separate bowl, combine the sriracha, soy sauce or tamari, crushed garlic, crushed ginger, lime juice, and sesame oil to create the sauce.
Once the tofu is crispy, pour the sauce over it and mix thoroughly to ensure the tofu is well coated.
Next, lightly sauté the broccoli until it turns a vibrant green color.
To serve, plate the crispy tofu and broccoli alongside the cooked quinoa and edamame.