Preheat the oven to 400°F (200°C). Cut the pressed tofu into cubes and toss with soy sauce and sesame oil.

Sprinkle cornstarch over the tofu and toss until evenly coated.

Arrange the tofu on a baking sheet and drizzle with vegetable oil. Bake for 25 minutes, flipping halfway through, until golden and crispy.

In a large mixing bowl, combine shredded cabbage, carrots, red bell pepper, cilantro, and green onions.

In a small bowl, whisk together rice vinegar and maple syrup. Pour over the slaw and toss to combine.

In each serving bowl, place a base of cooked quinoa or rice. Top with crispy tofu and summer slaw.

Garnish with sesame seeds and serve immediately.