1. Marinate the Tofu:

• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, agave, ginger, garlic, and sriracha.
  Place tofu slices in a shallow dish and pour marinade over top. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours.

2. Make the Mango Peanut Dressing

• In a blender or food processor, combine mango, peanut butter, soy sauce, rice vinegar, and water. Blend until smooth and creamy.
  Taste and adjust seasoning—add a splash of water to thin or a squirt of sriracha for a spicy kick.

3. Roast the Broccoli:

• Preheat oven to 400°F.
• Spread broccoli on a baking sheet, sprinkle with red pepper flakes, and roast for 15–20 minutes until tender and slightly charred.

4. Quick-Pickle the Cabbage

• Place shredded cabbage in a bowl and toss with rice vinegar. Set aside to lightly pickle while everything else cooks.

5. Grill the Tofu

• Heat a grill pan or nonstick skillet over medium-high heat. Lightly grease with oil.
• Add tofu slices and cook 4–5 minutes per side, brushing with any leftover marinade as they cook. You want a nice golden crust.

6: Assemble the Bowls

• Divide quinoa between bowls. Top with roasted broccoli, shredded carrots, pickled cabbage, and grilled tofu.
  Drizzle generously with mango peanut dressing and dig in!