1 cup uncooked quinoa, rinsed
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons Tamari or soy sauce
2-3 teaspoons Sriracha (to taste)
1 (14-ounce) package extra-firm tofu, pressed and cut into 3/4-inch cubes
1 tablespoon dark sesame oil
1 tablespoon grapeseed oil
2 cups broccoli florets
1 cup frozen shelled edamame
2 garlic cloves, minced
1 medium yellow onion, chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews
Salt and pepper to taste