General Tso’s Tofu with Quinoa and Steamed Broccoli

General Tso's Tofu

with Quinoa and Steamed Broccoli


General Tso’s dishes are a staple in American-Chinese cuisine. The protein-packed dish is usually deep fried, but you’ll give it a give it a healthy twist by searing the tofu in a skillet instead and by using a lightened version of the traditional tangy sauce. Steamed broccoli lightens the dish even more, and adds a delicious crunch.

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35 min


  1. ¾ cup farro
  2. Fresh ginger
  3. 2 cloves garlic
  4. 2 scallions
  5. 2 tbsp tamari
  6. ¼ cup coconut sugar
  7. 1 tbsp rice vinegar
  8. 1 package Wildwood® organic sprouted tofu
  9. 4 bird’s eye chilis
  10. ¼ cup cornstarch
  11. 6 oz broccoli florets
  12. 1 tbsp sesame seeds
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: soy


  • Small saucepan
  • Large pot
  • Large nonstick skillet


Cook the quinoa

Add the farro to a small saucepan and cover with 1 inch water. Bring to a boil and then reduce heat to a low. Simmer farro, covered, until grains are tender, about 18 to 20 minutes. Drain, season with salt and pepper, and cover to keep warm. Place a large pot with 2 to 3 inches of salted water on to boil for the broccoli in Step 5.

Prepare ginger garlic sauce

Grate or peel and mince the ginger. Peel and grate or mince the garlic. Cut the scallions into 3-inch pieces and set aside until step 4. In a medium bowl, combine the ginger, garlic, tamari, coconut sugar and rice vinegar. Roughly chop the bird’s eye chilis (or keep them whole) and add to the bowl. Whisk sauce to combine.

Crisp the tofu

Drain the Wildwood® tofu, pat dry with paper towels, and cut into 1-inch cubes. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. In a large bowl, toss the tofu cubes with the cornstarch and a pinch of salt and pepper. Once the oil is hot, add the tofu and cook, flipping until browned on each side, about 5 to 7 minutes total.

Add the sauce

Once the tofu is crispy on all sides, add the scallions and cook until they’re bright green, about 1 minute. Add the ginger garlic sauce and reduce heat to low. Simmer until the sauce is fragrant and sticky on the tofu, about 2 to 3 minutes.

Cook the broccoli

Once the water is boiling in the large pot, add the broccoli florets, cover, and cook until crisp-tender and bright green, about 2 to 3 minutes. Drain and sprinkle with salt and pepper.


Scoop the farro onto large plates and top with the General Tso’s tofu. Serve with steamed broccoli and a sprinkle of sesame seeds. Chow down!