Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water.

Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Transfer quinoa to a large bowl.

Combine vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Add 2 tablespoons of reserved sauce from the prepared tofu pockets. Pour over quinoa, mixing with a spatula until well combined. Mix in sesame seeds and green onions.

Take a prepared tofu pocket and gently open it.

Using a spoon, fill the pocket with quinoa mixture. Fold in the edges of tofu pockets to form a neat rim.

Serve warm or at room temperature.