Combine soy sauce, honey, sesame oil, garlic, salt and pepper in a shallow dish or sealable container. Add tofu and gently stir or shake to combine. Transfer to the fridge and marinate for at least 30 minutes, tossing after 15 minutes. 

Heat a non-stick frypan over medium-low heat and toast sesame seeds for a few minutes until golden. Set aside. 

Add tofu to hot pan and cook 3-4 minutes each side, until golden brown. Remove from frypan and set aside in a warm place.

Turn heat to low, add the leftover marinade and simmer for 2-3 minutes to reduce until it has become a sticky glaze. Add a dash of water if it is reducing too quickly! 

Place spinach in a bowl, add a pinch of salt and cover with boiling water. Stand for 30-40 seconds until wilted then drain.

Arrange quinoa, spinach and tofu in a serving bowl, drizzle over sauce and top with sesame seeds to serve.