I had tofu already marinated according to my usual method. I made quinoa in the rice cooker and seasoned it with gochujang (Korean Red Pepper Paste) soy sauce, and sesame oil.
The spinach was blanched in boiling water with a teaspoon of salt for 30 seconds drained and rinsed with cold water. I added 2 cloves of minced garlic, 1 tablespoon soy sauce, 2 teaspoons of sesame oil and tossed the spinach in and let it sit in the refrigerator for a few hours to absorb the flavor.
The carrots were chopped matchstick size and quick pickled with 3 tablespoons of vinegar, 1 tablespoon of water, 1 teaspoon of salt, and 1 teaspoon of agave. Combine and store in refrigerator until dinner is ready.
The scallion pancakes were made with one alteration to this recipe. I substituted 1/2 cup spelt flour for the same amount of all purpose flour.