General Tso’s Tofu with Quinoa and Steamed Broccoli

General Tso's Tofu

with Quinoa and Steamed Broccoli

GET RECIPES DELIVERED
dinner

Chinese Gluten-Free Summer Recipes Spring Recipes Quick and Easy Chef's Choice Seasonal Menu Winter Recipes High-Protein Nut-Free Hearty Vegetables Tofu Grain Bowl Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
20g
CARBOHYDRATES
94g
PROTEIN
37g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 15.5 oz Nasoya® Organic Extra Firm Tofu
  3. 1 oz fresh ginger
  4. 2 garlic cloves
  5. 2 scallions
  6. 4 dried Bird’s eye chiles
  7. 2 tbsp tamari
  8. 3 tbsp turbinado sugar
  9. 1 tbsp rice vinegar
  10. ¼ cup cornstarch
  11. 6 oz broccoli florets
  12. 1 tbsp tuxedo sesame seeds
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see nutrition.
Allergens: soy

TOOLS

  • Small saucepan
  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Prepare ginger garlic sauce
Drain the tofu, pat dry with paper towels, and cut into 1-inch cubes. Peel and mince the ginger and garlic. Cut the scallions into 2 inch pieces. Roughly chop the bird’s eye chiles. Add the minced garlic, minced ginger, as much chopped chiles as you’d like, tamari, sugar, and rice vinegar to a medium bowl. Stir the ginger garlic sauce to combine.
3
Crisp the tofu
Place a large pot with 2 inches salted water on to boil for the broccoli. Add the cubed tofu, cornstarch, just half the sesame seeds, and a pinch of salt and pepper to a large bowl. Toss to coat evenly. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tofu and cook, tossing occasionally, until crispy and browned in places, about 5 to 8 minutes.
4
Add the sauce
Add the cut scallions to the skillet with the tofu and cook until bright green, about 1 minute. Reduce heat to low and add the ginger garlic sauce. Toss to coat evenly, then cook until the sauce thickens and glazes the tofu, about 30 seconds.
5
Cook the broccoli
Add the broccoli florets to the boiling water and cook until tender and bright green, about 2 to 3 minutes. Drain, return to the pot, and season with salt and pepper.
6
Enjoy
Divide the quinoa and steamed broccoli between large plates and top with the General Tso’s tofu. Sprinkle with the remaining sesame seeds. Dig in!