Preheat oven to 400°F (200°C). Toss chopped broccoli with 2 tablespoons of olive oil, spread on a baking sheet, and roast for 15-20 minutes until tender.

While the broccoli is roasting, cook quinoa according to package instructions if not already prepared.

Press the tofu to remove excess moisture, then cut into bite-sized cubes. Place tofu cubes in a plastic bag with 2 tablespoons soy sauce and 3 tablespoons arrowroot starch. Seal the bag and shake until tofu is evenly coated.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the coated tofu cubes and fry until crispy on all sides, approximately 5-7 minutes.

In a bowl, whisk together maple syrup, toasted sesame oil, 1/4 cup soy sauce, and 1 tablespoon arrowroot starch to make the sesame-soy sauce.

Once the tofu is crispy, reduce the skillet heat to low, add minced garlic, and sauté for about 1 minute until fragrant. Pour the sesame-soy sauce into the skillet, stirring to coat the tofu evenly. Remove from heat.

To assemble the bowls, divide cooked quinoa among serving bowls. Top with roasted broccoli, sliced carrots, and sesame tofu. Garnish with chopped green onions and sesame seeds. Serve immediately.