Tip the quinoa into a pan and sprinkle in a pinch of salt. Pour over 300ml boiling water. Return to the boil, then cover the pan with a lid and reduce to a simmer. Cook for 12 mins, then drain if needed. Set aside to cool slightly.
While the quinoa cooks, peel the beetroot and slice it into thin matchsticks. Scrub the carrots and use a vegetable peeler to peel them into thin ribbons. Trim half the cucumber and dice it. Peel and finely chop the red onion. Slide all of the chopped veg into a bowl and set aside.
Halve the chilli, flicking out the membrane and seeds for less heat. Finely chop the chilli. Peel and grate the garlic and ginger. Slide all 3 into a small bowl. Grate in the lime zest, halve the lime and squeeze in the juice from 1 half. Stir in 1 tbsp sugar, 2 tbsp tamari, ½ tbsp sesame oil (keep the rest for later) and a pinch of black pepper.
Tip the marinade into the bowl with the chopped veg and scrunch everything together to coat.
Cut the tofu into small chunks. Pour the remaining sesame oil into a frying pan and bring to a high heat. When the pan is hot, add the tofu and cook for 5-6 mins, turning occasionally, till golden on all sides.
Pile the cooked quinoa into bowls and top with the marinated veg and golden tofu. Spoon over any leftover marinade from the bowl of veg and serve the poke bowls with wedges of the remaining lime half for squeezing.