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 to 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 to 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 tablespoon of oil over medium low heat. When oil is hot, add half of tofu. Cook until golden brown on all sides, about 6 to 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!