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-serving meal: 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-serving meal: use 4 tsp sesame seeds, 1/4 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 ginger garlic 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 saucepan of 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 broccoli between large plates and top with General Tso’s tofu. Sprinkle with remaining sesame seeds. Enjoy!