Combine all ingredients in a bowl until mixed. NOTE: start with 1 clove of garlic and taste if it's enough for you. Add another if you like things really garlicky.
How to Press Tofu/Marinade Tofu
Cut block of tofu in half. Wrap each half in paper towel a few times. Lay on a plate or board that has been covered in paper towel. Place something heavy on top of wrapped tofu, like a cast iron pan or heavy can. Allow to dry out for 30 minutes.
After 30 minutes, unwrap tofu. Place all marinade ingredients in a baking dish and stir to combine.
Cut tofu into strips and then dice into little cubes and place into marinade, moving around to coat.
Allow to marinate at least 15-30 minutes, stirring occasionally.
To Fry/Crisp Tofu
Remove tofu from marinade. Shake off excess marinade and pat dry a little if necessary.
Place half of the tofu in a plastic bag and sprinkle half of the cornstarch over top (about 2-4 tablespoons). Shake to coat. Ensure excess cornstarch is shaken off by placing cubes of tofu in a sieve. Repeat with remaining tofu and cornstarch.
In a large non stick pan (working in two batches) heat 1 tbsp of oil over medium low heat. When oil is hot, add half of tofu. Cook until golden brown on all sides, about 6-8 minutes per batch.
Place browned tofu on a rack, sheet or plate while cooking second batch.
To Assemble Tofu Bowl
Distribute cooked quinoa among bowls. Top with tofu and garnish. Drizzle with sauce. Enjoy!