Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. Place the block of tofu between several layers of paper towels and squeeze all of the water you can out of it. (The drier you get it, the crispier the tofu will be!) Dice it into 1/2-1” cubes.
In a medium bowl, whisk together the sesame oil, maple syrup, apple cider vinegar, chili garlic sauce, soy sauce, and sesame seeds. Add the tofu and toss gently to coat. Place tofu on baking sheet in a single layer and bake for 40 minutes, or until golden and crispy, tossing a couple times during baking.
While tofu is baking, make the quinoa. Bring water to a boil and add the quinoa. Cover and reduce heat to medium-low. Cook for 15-18 minutes or until all liquid has been absorbed. (No peeking!)
Make the soft boiled eggs. Fill a pot with at least 3 inches of water to a boil. Once boiling, lower heat to a rapid simmer. Gently lower the eggs into the water and cook for 6-7 minutes for jammy yolks, or 5 minutes for a runnier yolk. Just be careful not to let the water come to a full, rolling boil, or else the eggs could crack. Once finished, place eggs in an ice bath to stop cooking. Once cooled, gently crack the shells by rolling/pressing on a counter top or flat surface, then peel and slice in half.
To assemble, portion quinoa into bowls, top with a handful of arugula, the tofu, sliced avocado, cherry tomatoes, soft boiled eggs, chopped pistachios, and extra sesame seeds. Serve!