Add the quinoa and water to a saucepan with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes, until the water is absorbed and the quinoa is tender. Remove from heat, let sit for 5 minutes, then fluff with a fork and set aside. [Recipe note: Like fried rice, this recipe works especially well with day-old quinoa chilled overnight, but freshly cooked quinoa works too.]

Heat just half of the sesame oil in a skillet over medium heat. Add the tofu and a pinch of salt. Cook undisturbed for 3-4 minutes, until the bottom is golden and crispy. Stir and cook 3 minutes more. Transfer the tofu to a plate and set aside.

In the same pan, add the frozen peas and carrots, coleslaw mix, ground ginger, and a pinch of salt and pepper. Cook for 2-4 minutes, until the vegetables are bright and fully thawed.

Add the cooked quinoa to the pan with the vegetables. Spread it out and let it sit for about 1 minute to lightly fry and pick up some color. Drizzle the soy sauce over the quinoa and stir to combine.

Fold the crispy tofu back into the pan. Turn off the heat, drizzle with the remaining sesame oil, and serve.