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1. Preheat oven to 375u00b0F. Line two large baking trays with parchment paper and set aside.
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2. In a pot, mix the uncooked quinoa with 2 cups of water. Cover and bring to a boil, then reduce heat to low and simmer until all the liquid has evaporated, about 15 minutes. Once cooked, transfer to a large bowl to cool and set aside.
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3. In a large bowl, whisk together the miso paste, sesame oil, 1 tbsp rice vinegar, soy sauce, and fresh grated ginger. Add the cubed sweet potatoes and tofu and toss to coat evenly in the mixture. Spread evenly on the parchment-lined baking sheets, then bake in the oven for about 30 minutes, flipping over the potatoes and tofu halfway through to crisp them up evenly on both sides. When done, they should be slightly charred on both sides, and the sweet potatoes should be soft enough to be easily pierced with a fork but not mushy.
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4. Whisk together the 1/4 cup rice vinegar and Sriracha, then pour over the cooled quinoa, tossing to coat. Stir in the cucumber, then roasted sweet potatoes and tofu, finally the cilantro. Serve immediately or store in an airtight container in the fridge for up to 4 days. Can be eaten hot or cold.
