General Tso’s Tofu

Bring large pot of salted water to a boil for broccoli. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. (4-servings: use 2½ cups water)

Whisk together ginger, garlic, tamari, sugar, and vinegar in medium bowl.

Combine tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper in large bowl and toss to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. (4-servings: use 4 tsp sesame seeds, ¼ cup vegetable oil) (TIP: Work in batches for the 4-serving meal, adding more vegetable oil as needed.)

Add scallion to skillet with tofu and cook until softened, 1 to 2 minutes. Reduce heat to low, add sauce, and toss. Cook until sauce thickens, about 30 seconds. (TIP: For the 4-serving meal, add all the crisped tofu back to the skillet before adding the scallion and sauce.)

Add broccoli to boiling water and cook until tender and bright green, 2 to 3 minutes. Drain and add a pinch of salt and pepper.

Divide quinoa and steamed broccoli between large plates and top with General Tso’s tofu. Sprinkle with remaining sesame seeds. 好吃!