Bring water to a boil and add quinoa, cook for 15 minutes and remove from heat. Use a fork to separate the quinoa, keep warm with lid on.
Once tofu is cubed, season with sea salt and pepper, gently coat with starch. Heat oil over medium-high heat, add tofu and pan fry until crispy on all sides. Remove to a plate and set aside.
In a small bowl, mix together coconut aminos, honey and lime juice. Set aside.
Add more oil to the pan if needed, add mushrooms and pan fry them for 4 minutes on each side until golden. Once turned over, add red pepper, broccoli, ginger and garlic. Continue cooking for about 3-4 minutes. Stir in most of the sauce, add 1/2 of the spring onions and season with salt and pepper. Then return the tofu back into the pan and cook for about a minute until the vegetables and tofu are coated with the sauce.
In serving dishes, add quinoa, vegetables, and tofu. Garnish with seasame seeds, add the remaining sauce, spring onions and cashews. Drizzle with lime juice and serve warm.
