Step 1

Preheat oven to 400°F.

Step 2

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 3

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 4

Meanwhile, large dice tofu and place in a medium bowl; drizzle with oil and soy sauce. Gently toss to coat, then sprinkle with cornstarch. Toss once more, until no dry spots remain. (Wipe the baking sheet dry with paper towels and reserve for the next step.)

Step 5

Line the baking sheet with parchment paper; add tofu and spread out in an even layer. Place in the oven and bake, tossing halfway through, until the tofu is crispy and golden, 15-18 minutes. Remove from the oven.

Step 6

While the tofu bakes, wash and dry the fresh produce.

Step 7

Place vinegar, sugar, and salt in a small bowl; whisk to combine the pickling liquid.

Step 8

Trim and thinly slice radishes; add to the bowl with the pickling liquid, toss to combine, and set aside to marinate.

Step 9

Peel and mince garlic; place in another small bowl.

Step 10

Zest and juice lemon into the bowl with the garlic; add tahini, water, oil, and salt. Whisk to combine the sauce and set aside.

Step 11

Peel, trim, and coarsely grate carrots; transfer to a large plate.

Step 12

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the plate with the carrot.

Step 13

Roughly chop pistachios.

Step 14

To serve, divide quinoa between bowls; top with tofu, carrots, kale, pickled radish, and pistachios. Drizzle with tahini-lemon sauce and enjoy!