Press the firm tofu for 15 minutes using a tofu press or heavy skillet to remove excess moisture.
Cut the pressed tofu into 1-inch cubes and place them in a medium bowl.
Toss the tofu cubes with nutritional yeast, sea salt, and black pepper until each piece is evenly coated.
Heat the sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu to the skillet and sear for 3-4 minutes per side until the edges are golden brown and crispy.
Remove the tofu from the skillet and set aside on a plate.
In the same skillet, add the broccoli florets and a tablespoon of water; cover with a lid to steam for 2 minutes.
Remove the lid and add the shelled edamame, minced ginger, and minced garlic, sautéing for 2 minutes until fragrant.
Return the crispy tofu to the skillet and drizzle the tamari over the mixture.
Toss everything together for 1 minute to allow the glaze to thicken and coat the ingredients.
Serve the stir-fry over a bed of warm cooked quinoa and garnish with sesame seeds.