If you haven't already pressed the tofu, you'll need to remove it from the packaging and drain any liquid. Then, press it with a handful of paper towels several times. Alternatively, you can place a clean kitchen towel over top of it and press out the liquid that way. The drier the block of tofu, the crispier the tofu will be.
Preheat oven to 400°. Put broccoli in a bowl, then drizzle it with 2 tablespoon olive oil; pour onto a baking sheet and roast until broccoli is cooked to your liking, about 15-20 minutes. At this time, you should also cook quinoa over the stove (if it isn't already prepped).
Next, slice the tofu into bite-sized cubes and place them into a plastic bag; add the 2 tablespoon soy sauce and 3 tablespoon arrowroot, zip the bag, then shake until the tofu is coated.
Heat a large skillet with oil over medium heat, then place the tofu into the skillet, frying until crispy.
While the tofu is frying, make the marinade. Whisk syrup, sesame oil, soy sauce, and arrowroot together in a bowl and set aside.
Once the tofu is crispy, reduce the heat to low and add the garlic. Stir for approximately one minute, turn off the heat, then pour the marinade into the skillet, stirring until tofu is coated.
To assemble: place quinoa in a bowl and then top it with the roasted broccoli, carrot slices, and fried tofu. Add the green onions and sesame seeds and enjoy!