Step 1

Combine the ponzu, vinegar, ginger and sesame oil in a small bowl. Pat the tofu dry using paper towel and tear into chunks. Add to the ponzu mixture and toss gently to coat.

Step 2

Pour some boiling water over the edamame and set aside for 2 minutes before draining thoroughly.

Step 3

Divide the quinoa between serving bowls. Top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing. Sprinkle over the green shallots, seaweed and sesame seeds. Serve.