Rinse quinoa under cold water to remove bitterness. Combine quinoa with water and a pinch of salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes.

Preheat oven to 425°F (220°C). Tear tofu into bite-sized pieces, mix with tamari, and marinate for 10 minutes.

Transfer marinated tofu to mixing bowl, add brown sugar, garlic powder, and cornstarch. Toss well, spread on baking sheet, and bake for 20 minutes.

In skillet, heat oil over medium heat. Sauté scallions and garlic for 1-2 minutes, stir in cooked quinoa, toast for 4-6 minutes. Add chopped kale and cook until wilted.

Mix tamari, maple syrup, and chili crisp oil in a bowl. Add baked tofu, coat well.

Assemble bowls with toasted quinoa, kale, marinated tofu, edamame, and garnish with scallions and sesame seeds.