General Tso's Tofu

Add the quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and the grains are tender, about 12 to 15 minutes.

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and mince the ginger and garlic. Slice the scallions into 2-inch pieces. Roughly chop the bird’s eye chiles. Add the minced ginger, minced garlic, as much of the bird’s eye chile as you’d like, tamari, sugar, and rice vinegar to a medium bowl. Stir the ginger garlic sauce to combine.

Bring a large pot with 2 inches salted water to a boil for the broccoli. Add the cubed tofu, cornstarch, just 2 tsp (4 tsp) 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 (4 tbsp) vegetable oil. Once hot, add the tofu and cook, tossing occasionally, until crispy and browned in places, about 5 to 8 minutes.

Add the sliced 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, and cook until the sauce thickens and glazes the tofu, about 30 seconds.

Add the broccoli florets to the boiling water and cook until tender and bright green, about 2 to 3 minutes. Drain, shake to remove excess water, and season with salt and pepper.

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!