Wrap tofu in towel and press to remove moisture, then cut into 1⁄2” slices.
Mix white rice vinegar, balsamic vinegar, and maple syrup together in a large bowl.
Place slices of pressed tofu in a large glass dish, laid flat. Pour contents of bowl into baking dish and seal tightly. Chill in the refrigerator for 30 minutes to marinate, flip the bag over at 15 minutes to cover tofu on both sides.
While the tofu is marinating, prepare cucumber and apricots compote. Add grated cucumber and apricot to a bowl and stir in maple syrup, then toss to combine. Store in the fridge until ready for use.
Cook your quinoa according to package instructions if you haven’t already done so.
Fill a large pot with water and add trimmed green beans. Allow to cook for 3-5 minutes, until tender crisp and vibrant green.
Start up your grill or grill pan and turn to medium heat. Place tofu on the grill using tongs and cook for about six minutes on each side, or until slightly blackened. Flip and repeat.
Divide tofu and quinoa between containers and store cucumber/apricot mixture on the side.
Store in the fridge for 5-7 days.