Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes. Drain the tofu and pat dry with paper towels. Cut into 1 inch cubes. Peel and mince the garlic and ginger.
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tofu and cook tossing occasionally, until browned on most sides, about 3 to 5 minutes. Add the ginger and just half the minced garlic, toss, and cook until fragrant, about 1 to 2 minutes more. Sprinkle tofu with salt and cover to keep warm.
Season the quinoa
Halve the lime. Once cooked, combine the quinoa, remaining minced garlic, juice from just half the lime, and edamame in a large bowl. Season with salt and toss. Chop the cilantro and add to the quinoa. Rinse the saucepan.
Prepare the sauce
Add the coconut milk and yellow curry paste to the small saucepan over medium heat. Whisk to combine and bring to a boil. Reduce heat and simmer until slightly thickened, about 1 to 3 minutes. Add the juice from the remaining lime.
Divide cilantro lime quinoa between large bowls. Top with ginger garlic tofu and red cabbage. Drizzle with some of the yellow curry sauce and sprinkle with crispy onions. Dig in!