Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with water and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered.

Preheat oven to 425°F (220°C). Tear tofu into bite-sized pieces. In a bowl, combine tamari or soy sauce and rice vinegar, then marinate tofu for 10 minutes.

In another bowl, whisk together brown sugar, garlic powder, ground coriander, white pepper, and cornstarch. Toss marinated tofu in this mixture until well-coated, then spread on a parchment-lined baking sheet. Bake for 20 minutes, flipping halfway, until crispy.

In a skillet over medium heat, sauté scallions and minced garlic for 2-3 minutes. Add cooked quinoa, stirring to combine. Toast for 5 minutes until golden, then add chopped kale until wilted.

In a small bowl, whisk together tamari, maple syrup, and chili crisp oil. Toss baked tofu in the sauce until coated.

Divide quinoa and kale mixture among four bowls. Top with crispy marinated tofu and edamame. Sprinkle with sliced scallions and sesame seeds before serving.