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In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, miso, maple syrup, ginger, and garlic until smooth with no lumps.
Cut the tofu into cubes. Place the tofu cubes in a single layer in a shallow baking dish or in a ziplock baggie.
Pour the marinade over the tofu so each piece is coated. Set the tofu in the fridge to marinate, ideally for an hour or more. Flip the tofu over once or twice so it is evenly marinated.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the marinated tofu cubes on the baking sheet, with an inch or two between each piece. Bake for 20 minutes, until the edges are deeply golden brown. Reserve the leftover marinade in the baking dish to use as a sauce.
Cook quinoa on the stovetop for 12-15 minutes until fluffy. Fluff with a fork and set aside until the tofu is done cooking.
Add a few scoops of quinoa to the base of your bowls, then top with some tofu, shredded carrots, shredded cabbage, edamame, and a sprinkle of sesame seeds.
Drizzle a generous amount of leftover marinade over the bowls and toss it up.
Enjoy warm or cold!